The monthly arrival of Olive Magazine always means new recipes to try,
It was Darren’s turn to pick and he chose Pork, Lemon and Herb Meatballs with Orzo Salad.
Pork Mince 500g
1 Red Onion, half grated and half sliced
1 Lemon, zested and juiced
1 Garlic clove, crushed
Parsley, small bunch chopped
Orzo 200g (We got ours from Waitrose)
Natural Yoghurt 1 50ml pot
Put the pork mince grated onion, ½ the lemon zest, ½ garlic and ¾ of the Parsley in a bowl with plenty of seasoning. Mix well and form
Into little meatballs.
Fry the meatballs in a little olive oil, turning them after about 10 minutes until completely cooked.
Put the sliced onion in a separate bowl, with the lemon juice and the rest of the zest, season and
Cook the orzo until tender then drain and rinse under cold water, the add to the sliced red onions
And add 2 tbsps of olive oil and the rocket.
Mix the yoghurt with the rest of the Parsley and Garlic, server the meatballs with the orzo salad and yoghurt
Dip, it was delicious, defiantley worth a try.