Name: Pork and sage meatballs
Total time: 40 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 500g pork mince; 1 lemon, zested; 1 large onion, ½ grated, ½ finely sliced; a handful breadcrumbs; 10 leaves sage, finely chopped, plus more to serve; olive oil; 1 clove garlic, sliced; a glass white wine; 200ml chicken stock; 200ml double cream; cooked to serve orzo

500g pork mince
1 lemon
zested
1 large onion
½ grated, ½ finely sliced
a handful breadcrumbs
10 leaves sage
finely chopped, plus more to serve
olive oil
1 clove garlic
sliced
a glass white wine
200ml chicken stock
200ml double cream
cooked to serve orzo

Method

step 1
Put the pork, lemon, grated onion, sage and breadcrumbs in a bowl. Season, then mix together and form into meatballs (about 30).
step 2
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.