One-Pot Wonders

Deeply-fragrant pork and fennel meatballs with oven-baked orzo

March 25, 2013
3 Ratings
  • Serves 4 generously
Author Notes

The children stepped helped pound the fennel seeds and shape the meatballs for this delicious one-pot dish of meatballs baked in the oven with tomato sauce and orzo. —sue quinn

What You'll Need
  • 1 onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 450g pork mince
  • 1 orange
  • 6 tablespoons breadcrumbs
  • 2 tablespoons tomato puree
  • 3 sprigs thyme
  • 35g Parmesan cheese, finely grated
  • teaspoons fennel seeds, ground
  • 500g passata
  • 200g orzo
  • 2 bay leaves
  • 2 cups water
  • ½ cups dry white wine
  • salt
  • pepper
  • 4 tablespoons olive oil
  • 1 pinch sugar
  1. Heat half the olive oil over a medium heat and add the onions. Sweat without browning for 7 minutes, stirring regularly. Add the garlic, stir, and cook for a further 3 minutes. Set aside to cool a little.
  2. In a large mixing bowl combine the pork, breadcrumbs, tomato puree, Parmesan cheese and ground fennel seeds. Grate the zest of the orange and add this to the bowl. Remove the thyme leaves from the sprigs and add these too, and season with salt and pepper. Mix well with your hands until everything is well combined. Add the cooled onion and garlic and mix some more. Make golf-ball sized balls from the pork mixture.
  3. In a heavy oven-proof lidded pan, heat the remaining oil over a medium heat and carefully add the meatballs. They should all fit snuggly in a single layer. After a couple of minutes turn the meatballs over using a palette knife - tongs may break them apart - and continue cooking and turning until browned on all sides but not cooked through.
  4. Add the white wine and let it bubble away for 20 seconds then carefully pour in the passata and water. Add the orzo, making sure all the grains are covered with liquid. Add the bay leaves, sugar and more salt and pepper. Bring to a very gentle boil, cover with a lid and transfer to the oven for 25-30 minutes. Check halfway through cooking and add a little more water if the sauce looks like it's drying out. It's ready when the orzo is completely tender, the tomato sauce is bubbling and the kitchen smells amazing.
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  • Amanda Siegel
    Amanda Siegel
  • fearlessem

2 Reviews

Amanda S. January 24, 2017
What temperature for the oven?
fearlessem September 24, 2013
I made these last night with some success, but would make some modifications next time... I found this to be very rich / heavy, with the four Tbs of olive oil and then all the fat that comes out from the pork. In addition, even with the addition of an egg yolk, the meatballs totally broke apart on me. If I make this in the future, I think I will brown the meat in a non-stick skillet, allowing me to avoid adding much fat to this other than the fat that renders from the meat... And I would add a whole egg to try to keep the meatballs together a little more... I did love how well the orzo baked up in the oven, even though I slightly overcooked mine...