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Orzo with pork meatballs

You'll need

500 gm coarsely minced pork 2 tbsp olive oil 20 gm butter 1 onion, finely chopped 6 garlic cloves, finely chopped 400 gm canned crushed tomatoes 1 slice soft white bread, crust removed, soaked in 1 tbsp milk for 1 minute ¼ cup (firmly packed) oregano, torn, plus extra to serve ½ tsp ground cumin 350 gm orzo Pinch of dried chill To Serve: toasted pine nuts


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
  • 04
  • 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.

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