Pork Sausage Mini Meatballs with Pangrattato
over Orzo & Roasted Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Cuteness alert! Fashioned from our mild Italian-spiced ground pork sausage meat, these meatballs are designed to be small in size but big on flavour. Made straight in the same pan, the sauce coats each one with tomato, demi-glace and olive-speckled seasonings. Roll them out on a bed of al dente orzo pasta, with roasted zucchini and sweet pepper alongside. Tutto bene with a garnish of pangrattato—it’s amazing what a little toasted panko and garlic can do.
We will send you:
- 300g Mild Italian pork sausage meat
- 2 Garlic cloves
- 1 Zucchini (green, yellow or heirloom)
- 1 Sweet pepper
- 30g Panko
- 140g Orzo
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
9 g
Sodium
1460 mg
Total Carb
80 g
Sugars
11 g
Protein
34 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Core and medium-dice the sweet pepper. Quarter the zucchini lengthwise; cut into 1-inch pieces. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 7 to 9 min., until softened and browned.
Make the pangrattato
Meanwhile, mince the garlic. In a large pan, heat 1 tbsp olive oil (double for 4 portions) on medium-high. Add the panko, ½ the garlic and S&P. Toast, stirring frequently, 2 to 3 min., until golden brown and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Prepare the meatballs
Meanwhile, in a large bowl, combine the sausage meat, remaining garlic and ½ the remaining spices. Form into 16 meatballs (double for 4 portions) about the size of a dollar coin.
Cook the meatballs & make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 min., until browned and cooked through. Add the demi-glace, tomato sauce, 4 tbsp water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 2 to 3 min., until slightly reduced and the meatballs are coated.
Plate your dish
Divide the orzo between your bowls. Top with the vegetables, meatballs and sauce. Garnish with the pangrattato. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
