Pork & ricotta meatballs
17
Points®
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
Lemon
0.5 zest(s) of 1
Garlic
3 clove(s)
Breadcrumbs, fresh
25 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Passata
1000 g
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.
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