Slimming World recipes
PORK & LEMON MEATBALLS WITH ORZO
SERVES: 4 PREP: 10 MINS COOK: 35 MINS Low-calorie cooking spray 2 large red onions, finely chopped 2 garlic cloves, crushed ¼ tsp dried chilli flakes 800g (1lb 7oz) passata 500g (1lb 2oz) lean pork mince (5 per cent fat or less) Finely grated zest of 1 large unwaxed lemon 2 tbsp chopped fresh oregano, plus a few small leaves to serve 1 large egg yolk 400g (14oz) dried orzo pasta 1. Spray a saucepan with the cooking spray, place over a medium heat and add the onions, garlic, chilli and 2 tbsp water. Cover, reduce the heat and cook for 5 mins. 2. Uncover the pan and scoop half of the onion mixture into a mixing bowl. Stir the passata into the onions still in the pan, bring to a simmer and cook for 20 mins or until reduced and slightly thickened. 3. Meanwhile, preheat the grill to medium-high. Add the pork, lemon zest, oregano, egg yolk, 1 tsp salt and some pepper to the onions in the bowl and mix together well with your hands. Shape the mixture into 24 meatballs. 4. Put the meatballs on a lined baking tray and grill for 5 mins. Drain away any cooking juices then turn the meatballs and grill for another 5 mins. 5. Drop them into the tomato sauce and simmer for 5 mins. While you’re browning the meatballs, cook the pasta according to the pack instructions and divide between bowls. Add the meatballs and sauce and scatter with oregano leaves to serve. Per serving: 681 cals, 16.5g sugar, 12g fat (4.5g sat fat)