Grana Padano Pork Meatballs with Fennel Sauce
over Hot Buttered Orzo
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
Cheese in, cheese out. You’ll gorge these ground pork meatballs with grated Grana Padano to boost the flavour. And you’ll sprinkle the remainder on top for subtly salty garnish. The sauce takes a delicious detour from traditional tomato, garlic and Italian seasonings with a star turn from a special vegetable: chunks of fennel channel sweet notes of anise. Serve the saucy pan-browned meatballs over beads of orzo basking in butter.
We will send you:
- 250g Canadian-raised lean ground pork
- 90g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Scallion
- 1 Fennel bulb
- 30g Panko
- 140g Orzo
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
16 g
Sodium
910 mg
Total Carb
82 g
Sugars
11 g
Protein
42 g
Fibre
10 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil and 2 tbsp butter (double for 4 portions) to prevent sticking. Keep warm.
Mise en place
Meanwhile, thinly slice the scallion crosswise. Mince the garlic. Halve and core the fennel bulb lengthwise; medium-dice.
Prepare the meatballs
In a large bowl, combine the pork, panko, ½ the garlic, ½ the cheese, ¾ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the fennel, remaining garlic and spices, and S&P. Sauté, scraping up any browned bits, 4 to 5 min., until beginning to soften. Add the tomato sauce and ⅓ cup water (double for 4 portions). Cook, partially covered, stirring occasionally, 3 to 4 min., until the fennel is tender.
Coat the meatballs & serve
To the pan of sauce, add the meatballs and spinach. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the meatballs are coated. Divide the orzo between your plates. Top with the meatballs and sauce. Garnish with the scallion and remaining cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
