Gary´s Cookbook


Lemony Pork and Pecorino Meatballs


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Ingredient list

1 egg, lightly beaten 2/3 cup grated Pecorino Romano cheese ½ cup fine dry bread crumbs ¼ cup snipped fresh flat-leaf parsley 2 tsp. finely shredded lemon peel 2 tsp. snipped fresh rosemary 4 cloves garlic, minced ½ tsp. salt 12 oz. lean ground pork 3 Tbs. all-purpose flour 3 Tbs. olive oil ¾ cup dry white wine 2 cups water 1 bay leaf ¼ tsp. salt 1 cup dried orzo pasta 1 Tbs. lemon juice Lemon wedges


- In a large bowl, combine egg, Pecorino Romano cheese, bread crumbs, parsley, lemon peel, rosemary, garlic, and the ½ tsp. salt. Add ground pork; mix well. Shape mixture into 24 meatballs. Place flour in a shallow dish. Roll meatballs in flour to coat. - In a very large skillet, heat oil over medium heat. Add meatballs; cook for 5 to 7 minutes or until browned, turning occasionally. Remove from heat. - Add wine to skillet; shake slightly to distribute meatballs evenly. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add the water, bay leaf, and the ¼ tsp. salt. Return to boiling. Stir in orzo, making sure it is covered by liquid; reduce heat. Cover and simmer about 9 minutes or until orzo is tender, stirring once or twice. Discard bay leaf. - Stir lemon juice into meatball mixture. Serve with lemon wedges. Makes 4 servings.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
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