Pork meatballs and cherry tomato orzotto

Substitute orzo for rice and embrace the flavours of Italy with this lighter twist on a risotto. 

When I first cooked orzotto, I mistook the name for the type of pasta used as the base. Traditionally, orzotto should be made with pearl barley – rather than orzo – but my pasta-loving fiancée liked it so month that it’s become a family favourite.

I’ve made several variations in the past, but this smoky orzotto recipe is undoubtedly my favourite.

Unlike risotto rice, the orzo only requires minimal attention and acts as the perfect canvas for my homemade pork meatballs, which I’ve paired with the flavours of Italy (think basil, lemon, garlic and tomatoes).

Any leftovers can then be turned into arancini for tomorrow’s lunch.

How To Make Pork Meatballs And Cherry Tomato Orzotto

• Chef Catling’s recipe notes
• Recipe: Pork meatballs and cherry tomato orzotto
• Frequently asked questions

Tips & Notes To Know

• Budget cooking: Lean pork mince is one of the most economical cuts of meat you can purchase – and this is one of the best ways to use it. On average, a 500g pack of lean pork mince costs a little over £2.50 from major supermarkets, while a pack of orzo is at least half the price of carnaroli risotto rice.
• Don’t overwork the mixture: Too much handling can make the meatballs tough and unpleasant. Mix until just combined with a fork, and then use an ice cream scoop to portion into even-sized balls.
• Time saver: Orzo cooks faster than risotto rice and also requires less stirring on your part. Save this recipe for a busy weeknight when you’re tight on time, but still want to impress.

Pork meatballs and cherry tomato orzotto

Serves: 4 Prep time: 15 mins, plus 30 mins resting time Cook time: 25 mins 25 mins

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Ingredients

For the meatballs
500 pork mince (5% fat)
1 banana shallot, finely chopped
2 garlic cloves, crushed
1 tbsp smoked paprika
3 tbsp panko breadcrumbs
30g parmesan cheese, finely grated
1 large free-range egg, beaten

For the orzotto
24 cherry tomatoes, on the vine
1 tbsp olive oil
2 banana shallots, finely chopped
2 garlic cloves, finely chopped
300g orzo pasta
1 litre of hot vegetable stock
150g frozen garden peas
1 lemon, zest and juice
50g cream cheese
40g parmesan cheese, finely grated, plus extra to serve
Large handful of fresh basil, finely chopped

Instructions

Step 1
Preheat the oven to 180C. To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper. 

Step 2
Shape the pork mixture into 12 even-sized balls, then cover and chill for 30 minutes to firm up.

Step 3
Spread the pork meatballs out on two baking trays lined with parchment. Bake in the oven for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes.

Step 4
For the orzo risotto, heat the olive oil in a sauté pan over a medium heat and gently sweat the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch.

Step 5
Tip the orzo into the pan and toast for 2 minutes, stirring regularly so it doesn't catch. Add a ladleful of the stock and turn the heat down to a gentle simmer. Let the stock absorb before adding more. 

Step 6
Continue adding the stock by the ladleful, stirring occasionally until the pasta has absorbed all the liquid – similar to a risotto.

Step 7
After 10 minutes, add the peas, lemon juice and zest and continue to simmer until all the stock has been used and the orzo is cooked through with a creamy, risotto-like texture; about 12 minutes.

Step 8
Once cooked, remove the pan from the heat and beat in the cream cheese and parmesan cheese. Season to taste and leave the orzotto to sit for 5 minutes.

Step 9
Divide between bowls and top with the pork meatballs, cherry tomatoes and an extra grating of parmesan cheese. Serve immediately with a side salad, if desired.

Frequently Asked Questions

What Percentage Of Pork Mince Should I Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean pork mince in this recipe as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince.