Fast Recipes

Orzo with pork meatballs

Australian Gourmet Traveller recipe for orzo with pork meatballs.


  • 500 gm coarsely minced pork
  • 20 gm butter
  • 2 tbsp olive oil
  • 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


  • 1
    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).
  • 2
    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.
  • 3
    Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
  • 4
    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 .