Pork meatball & squash orzo with tarragon

Name: Pork meatball & squash orzo with tarragon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 grams british pork meatballs; 385 grams butternut squash; 700 mls chicken stock; 350 grams orzo; 2 tsp dijon mustard; 1 tbsp extra virgin olive oil; 20 grams tarragon; 3 tbsp parmigiano reggiano

Prep: 5 minsCook: 25 mins

Prep

5 mins

Cook

25 mins

Servings

Difficulty

Medium

Gluten-FreeNut-FreeEgg-Free

(0)

This is one of my go to weeknight dinners because it comes together in just thirty minutes and requires minimal fuss. Tender pork meatballs are paired with roasted butternut squash and creamy orzo, all brought together with a subtle tarragon and Dijon mustard sauce. Butternut squash is packed with vitamin A, which is wonderful for your skin and immune system, making this dish feel as nourishing as it tastes. The beauty of this recipe is how straightforward it is everything cooks in one pot, so you've barely any washing up at the end of the day. It's genuinely the kind of meal that looks far more impressive than the effort it actually takes.

Ella x

Ingredients

Servings:

300 gramsbritish pork meatballs
385 gramsbutternut squash(Butternut Squash (slices))
700 mlschicken stock
350 gramsorzo
2 tspdijon mustard
1 tbspextra virgin olive oil
20 gramstarragon(leaves only, chopped)
3 tbspparmigiano reggiano(grated, plus extra to serve)

Detail level

Instructions

1
Heat the grill to medium-high. Put the meatballs on a baking sheet, then grill for 4-5 minutes each side, until golden and cooked through with no pink meat and juices that run clear.
2
Meanwhile, cut the butternut slices into even-sized chunks of about 2.5cm, then tip into a large frying pan with a tight-fitting lid. Pour in the stock and bring to the boil. Season with salt, if needed.
3
Add the orzo and give everything a stir. Put the lid on and reduce the heat to low. Cook for 9-10 minutes until al dente, stirring occasionally to prevent the orzo sticking.
4
Remove the pan from the heat, then stir in the meatballs, mustard, oil and most of the tarragon and parmesan. Serve with extra cheese and the remaining tarragon on top.

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