Photo of Sicilian pork polpette bake by WW

Sicilian pork polpette bake

11
Points® value
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
4
Difficulty
Easy
A super-easy, family-friendly pasta bake that’s loaded with meat, cheese and tomatoes.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely diced

Garlic

1 clove(s), crushed

White bread, sliced

1 slice(s), medium, stale, crusts removed

Extra Lean Pork Mince (5% fat), raw

500 g

Egg yolk, raw

1 medium, beaten

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, sliced

Red pepper

2 medium, deseeded and sliced

Garlic

2 clove(s), finely sliced

Fennel Seeds

2 teaspoon(s), level

Chilli flakes

¼ teaspoon(s), level

Chicken stock cube(s)

½ cube(s), 500ml stock

Tinned Tomatoes

400 g

Lemon

1 zest(s) of 1

Orzo, dry

100 g

Light Mozzarella

125 g, torn

Parmesan Cheese

20 g, grated

Breadcrumbs, dried

10 g

Instructions

  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.

Notes

Serve with a fresh green salad.