Pork & Ricotta Meatballs
Sweet Pepper & Zucchini Orzo in Romesco Sauce
Cooking time
30 minutes
Servings
2/4
Calories
970 /serving
Here are the meatballs with the mostest! Combining ground pork with ricotta cheese and panko breadcrumbs, these browned babies are bursting with moistness and tastiness. We get creative with the pasta sauce too—who knew almond butter, sun-dried tomato pesto and red wine vinegar could work such wonders? Toss sautéed zucchini and sweet peppers with the orzo, add the meatballs, and ready, set, go romesco!
We will send you:
- 285g Ground pork
- 100g Sweet peppers
- 1 Zucchini
- 142g Orzo
- 15ml Red wine vinegar
- 38g Panko
- 60g Sun-dried tomato pesto
- 30g Almond butter
- 30g Ricotta
- 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)
Contains: Milk, Sulphites, Cashews, Almonds, Wheat
You will need:
Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
52 g
Saturated Fat
10 g
Sodium
850 mg
Total Carb
82 g
Sugars
10 g
Protein
46 g
Fibre
7 g
Preparation
Cook the meatballs
While the orzo boils, in a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning over occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Sauté the vegetables
Core and halve the sweet peppers lengthwise; thinly slice crosswise. Quarter the zucchini lengthwise; thinly slice crosswise. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the sweet peppers and sauté, stirring occasionally, 1 to 2 minutes, until slightly softened. Add the zucchini and sauté, stirring often, 2 to 3 minutes, until softened and fragrant. Reduce the heat to low.
Make the romesco sauce
To the pan of zucchini and sweet peppers, add the almond butter and red wine vinegar; stir until combined. Stir in ½ the reserved cooking water, the sun-dried tomato pesto and a generous drizzle of olive oil; season with the remaining spice blend and S&P to taste.
Finish & serve
To the pan of romesco sauce, add the cooked orzo. Toss well to combine and season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished orzo between your plates. Top with the meatballs and a drizzle of olive oil. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
