PORK MEATBALLS WITH TARRAGON AND PARMESAN WITH A CREAMY ORZO SAUCE

For the Meatballs

•    400-450g pork mince

•    75g fresh breadcrumbs

•    1 tsp dried tarragon (or fresh)

•    Zest of half a lemon

•    50g parmesan, finely grated

•    Salt and pepper

For the Orzo

•    180g orzo pasta

•    3 large banana shallots, finely sliced (or 4-5 regular)

•    2 cloves garlic, finely sliced

•    300ml beef or chicken stock

•    150ml white wine

•    100-120g double cream

•    Juice of half a lemon

•    40g butter

•    Olive oil

•    Large handful of spinach

•    Large handful of flat-leaf parsley, roughly chopped

•    Extra parmesan, to serve

•    Salt and pepper

Method

Start with the meatballs. Tip the pork mince, breadcrumbs, tarragon, lemon zest, parmesan, and a good amount of salt and pepper into a bowl. Mix well with your hands and roll into roughly 9 balls.

Get a large frying pan on a medium-high heat and add the butter and a good glug of olive oil. Once hot, add the meatballs and sear until nicely browned all over. Transfer to a baking sheet and into the oven at 180C for 10 minutes, until just cooked through and still moist.

Keep all those lovely fats in the pan. Add the shallots and fry for a few minutes until softened, then add the garlic. Tip in the orzo and stir to coat, then pour in the white wine. Let it cook off for a couple of minutes.

Pour in the stock and cook the orzo, stirring regularly. Once almost done, add the cream, lemon juice, and seasoning. Cook out for another minute or two until the sauce is silky and clings to the pasta.

Bring the meatballs out of the oven. Just before serving, stir through the spinach so it just wilts, then add the parsley. Taste and balance the seasoning, add plenty of black pepper.

Nestle the meatballs into the orzo and finish with a generous shower of parmesan.