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Photo of Pork & ricotta meatballs by WW

Pork & ricotta meatballs

14
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Cheesy meatballs in a classic tomato sauce: perfect midweek comfort food

Ingredients

Extra lean pork mince (5% fat), raw

500 g

Ricotta Cheese

100 g

Parmesan Cheese

40 g, grated

Lemon

½ zest(s) of 1, plus extra to serve

Garlic

3 clove(s), crushed

Breadcrumbs, fresh

25 g

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, finely chopped

Passata

1000 g, 2 x 500g cartons

Orzo, dry

240 g

Instructions

  1. Put the pork, ricotta, half the Parmesan, the lemon zest, half the garlic and breadcrumbs in a mixing bowl and season well. Mix together with your hands until well combined, then shape into 16 evenly sized balls. Set aside on a plate.
  2. Mist a large saucepan with cooking spray and fry the onion over a medium heat for 5 minutes until soft, then add the remaining garlic and fry for another minute. Tip in the passata, season well, cover and simmer for 5 minutes. Stir in the meatballs and cook for a further 15 minutes until cooked through, stirring occasionally.
  3. Meanwhile, cook the orzo to pack instructions, drain and divide among 4 bowls. Top with the meatballs and sauce, then sprinkle over the remaining Parmesan and lemon zest.

Notes

Leftover meatballs can be frozen for up to 3 months. Thaw completely before reheating

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