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Pork and Sage Meatballs

Yum . . . yum . . . YUM, these little meat morsels served atop creamy, oniony orzo are marvelous! You know we have a thing for oats, and here we took the liberty of using oat bran instead of breadcrumbs — why not up the nutrition factor when you can? The results were fantastic; the oat bran provided the necessary binding yet added a light and faintly nutty quality to this easy and delicious supper. 

Pork and Sage Meatballs

1 lb. ground pork
1 lemon, zested
1 large onion, half grated, half finely sliced
handful of breadcrumbs (or oats, or oat bran)
10 sage leaves, finely chopped, plus more to serve
1 tbs. olive oil
1 clove garlic, sliced
¾ cup white wine or vermouth
¾ cup chicken stock
¾ cup light cream or half and half
orzo, cooked to serve

Put the pork, lemon zest, grated onion, sage, and breadcrumbs in a bowl and add a fair amount of seasoning (salt and freshly ground black pepper). Mix gently, then form into walnut-sized meatballs, approx. 30. (You can do this earlier and chill until needed.)

Heat the olive oil in a large skillet and cook the meatballs until browned all over and cooked through. Remove and add the sliced onion. Cook until really soft and golden, then add the garlic for a minute or two. Add the wine and chicken stock and reduce by half. Pour in the cream and simmer for a minute or two, then add the meatballs and simmer for 5-7 minutes longer. Don’t let the sauce reduce too much, you want it the texture of light cream. Serve over orzo with a sprinkling of extra sage.

 

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