500 gmcoarsely minced pork2 tbspolive oil20 gmbutter1onion, finely chopped6garlic cloves, finely chopped400 gmcanned crushed tomatoes1slice soft white bread, crust removed, soaked in 1 tbsp milk for 1 minute¼ cup(firmly packed) oregano, torn, plus extra to serve½ tspground cumin350 gmorzoPinchof dried chillTo Serve:toasted pine nuts
Heat butter and half the oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5 minutes). Transfer half the mixture to a bowl and set aside to cool slightly. Add tomato to remaining onion mixture and simmer until reduced slightly (5 minutes).
Add pork, soaked bread, herbs and spices to bowl with reserved onion mixture. Season to taste, mix with your hands to combine, then roll into 16 balls.
Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
Meanwhile, cook orzo in a large saucepan of boiling salted water over high heat until
al dente (5-10 minutes). Drain and serve warm with meatballs and sauce, scattered with pine nuts and extra oregano.
This recipe is from the October 2011 issue of Australian Gourmet Traveller.