Slimming World recipes

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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)

YOUR DON’T THROW COOK’S TIP: A POUR IT INTO EGG WHITE AWAY. TRAY OR ICE-CUBE FREEZER BAG THE FREEZER AND KEEP IN THREE MONTHS FOR UP TO

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