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Pork & Ricotta Meatballs

Sweet Pepper & Zucchini Orzo in Romesco Sauce

Cooking time

30 minutes




970 /serving

Here are the meatballs with the mostest! Combining ground pork with ricotta cheese and panko breadcrumbs, these browned babies are bursting with moistness and tastiness. We get creative with the pasta sauce too—who knew almond butter, sun-dried tomato pesto and red wine vinegar could work such wonders? Toss sautéed zucchini and sweet peppers with the orzo, add the meatballs, and ready, set, go romesco!

We will send you:

  • 285g Ground pork
  • 100g Sweet peppers
  • 1 Zucchini
  • 142g Orzo
  • 15ml Red wine vinegar
  • 38g Panko
  • 60g Sun-dried tomato pesto
  • 30g Almond butter
  • 30g Ricotta
  • 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

Contains: Milk, Sulphites, Cashews, Almonds, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
52 g
Saturated Fat
10 g
850 mg
Total Carbs
82 g
10 g
46 g
7 g
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Prepare the meatballs
Bring a medium pot of salted water to a boil. In a large bowl, combine the ground pork, ricotta and panko; season with ½ the spice blend and S&P. Using your hands, form the pork mixture into 8 meatballs (double for 4 portions) about the size of a golf ball.
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Boil the orzo
To the pot of boiling water, add the orzo; stir gently to separate. Boil, 10 to 14 minutes, until just tender. Reserving 1 cup cooking water (double for 4 portions), drain the orzo thoroughly and rinse under running water. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. 
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Cook the meatballs
While the orzo boils, in a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning over occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Sauté the vegetables
Core and halve the sweet peppers lengthwise; thinly slice crosswise. Quarter the zucchini lengthwise; thinly slice crosswise. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the sweet peppers and sauté, stirring occasionally, 1 to 2 minutes, until slightly softened. Add the zucchini and sauté, stirring often, 2 to 3 minutes, until softened and fragrant. Reduce the heat to low.
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Make the romesco sauce
To the pan of zucchini and sweet peppers, add the almond butter and red wine vinegar; stir until combined. Stir in ½ the reserved cooking water, the sun-dried tomato pesto and a generous drizzle of olive oil; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pan of romesco sauce, add the cooked orzo. Toss well to combine and season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished orzo between your plates. Top with the meatballs and a drizzle of olive oil. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.