1

Mist a large nonstick frying pan with cooking spray and fry the diced onions for 5-7 minutes, stirring occasionally, until softened. Add the crushed garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 16 meatballs, each slightly smaller than a golf ball.

3

Put the meatballs on a baking tray, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through. Leave the oven on.

4

Mist a nonstick lidded frying pan with cooking spray and stir-fry the sliced onions and peppers for 5 minutes over a medium heat. Add the sliced garlic, fennel seeds and chilli and cook for 2 minutes, stirring. Pour in half the stock and cook, covered, for 5-7 minutes. Add the remaining stock and the tomatoes and cook for 10 minutes. Stir in the zest and season to taste.

5

Meanwhile, cook the orzo for 2 minutes less than the pack instructions suggest. Drain, refresh under cold running water, then drain again and set aside.

6

Put the meatballs into a medium baking dish and spoon the orzo around them. Pour over the sauce and top with the mozzarella, Parmesan and breadcrumbs. Bake for 25-30 minutes.