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Ingredients
- olive oil 3 tbsp
- onions 2, finely chopped
- garlic 1 clove, crushed
- red chillies 1-2, finely chopped
- chicken stock 1 litre
- kale or spring greens 200g, roughly chopped
- orzo 3 tbsp
- parmesan 50g, grated
MEATBALLS
- white bread 1 crustless slice, drizzled with 2 tbsp milk
- pork mince 250g
- egg yolk 1
- flat-leaf parsley chopped to make 2 tbsp
- garlic ½ a clove, crushed
- parmesan finely grated to make 2 tbsp
Method
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Step 1
To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp of salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp of olive oil until browned and cooked through. Scoop out onto a plate.
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Step 2
Heat 2 tbsp of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown and caramelised. Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, kale, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve.
Nutritional Information
- Kcals 389
- Fat 23.3g
- Saturates 8.2g
- Carbs 13.2g
- Sugars 5.4g
- Fibre 4.7g
- Protein 29.3g
- Salt 2.6g
