Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the pork, lemon, grated onion, sage and breadcrumbs in a bowl. Season, then mix together and form into meatballs (about 30).
Heat 1 tbsp olive oil in a pan and cook the meatballs until browned all over and cooked through. Remove from the pan and add the sliced onion. Cook until really soft and golden, then add the garlic and cook for a minute or two more. Add the wine and chicken stock and reduce by half. Pour in the double cream and simmer for a minute or two, then add back the meatballs and simmer for another 5-7 minutes. Don’t let the sauce reduce too much, you want it the texture of single cream – add a splash of stock or water if you need to. Serve with orzo and sprinkled with some extra sage.