Lemony Pork & Pecorino Meatballs with Orzo

The meatball is a recipe that originated in the new country…..meaning Italian’s who immigrated to America in the early 1900’s. They took advantage of bountiful meat (something that was either scarce or too expensive back in Italy at the time) and the meatball was the beginning of the Italian-American food culture that flourishes today. Meatballs freeze well (up to 2 months in the freezer) so make an extra batch! Meatballs go well in a sandwich (slice the meat if you like), soups or skewer them.

Serves 4
recipe from Ultimate Italian magazine

1 egg, lightly beaten
2/3 cup grated Pecorino Romano cheese
1/4 cup fine dry bread crumbs
1/4 cup fresh flat leaf parsley, chopped
2 teaspoons finely shredded lemon peel
2 teaspoons fresh rosemary, chopped
4 cloves garlic, minced
1/2 teaspoon salt
350g lean ground pork
3 tablespoons all purpose flour
3 tablespoons olive oil
3/4 cup dry white wine
2 cups water
1 bay leaf
1 cup orzo pasta
1 tablespoon fresh lemon juice

In a large bowl combine egg, cheese, breadcrumbs, parsley, lemon peel, rosemary and 1/2 teaspoon salt. Add ground pork and mix well. Shape into 24 meatballs. Place flour in a shallow dish and roll meatballs in flour to coat. In a very large skillet, heat oil over medium heat. Add meatballs and cook 5-7 minutes or until browned, turning occasionally. Remove pan from heat.

Add wine to skillet; shake skillet slightly to distribute meatballs evenly. Bring to a boil, reduce heat and simmer uncovered for 3 minutes. Add the water, bay leaf and 1/4 teaspoon salt. Return to a boil. Stir in orzo making sure it is covered by liquid; reduce heat. Cover and simmer about 9 minutes or until orzo is tender, stirring once or twice. Discard bay leaf. Stir in lemon juice into meatball mixture.

The Culinary Chase’s Note: The orzo was very creamy and the juice of the lemon really made this dish come to life. Try mixing up equal quantities with meat varieties such as pork and lamb mince, veal and pork mince,or chicken/turkey mince.