Pork & ricotta meatballs
Extra Lean Pork Mince (5% fat), raw
40 g, grated
½ zest(s) of 1, plus extra to serve
3 clove(s), crushed
Calorie controlled cooking spray
1 large, finely chopped
1000 g, 2 x 500g cartons
- 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.
- 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.
- 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.