Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Cheesy Tomato Meatball Bake with Orzo and Loaded Veg By Beat the Budget
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This delicious cheesy pork meatball dish is perfect for a midweek meal. Using budget-friendly pork mince and loaded with veg, it’s sure to become a family favourite!
Recipe courtesy of Beat the Budget
Prep time: 20 mins
Cook time: 1 hrs and 0 mins
Serves: 5
Cooking Skill: Easy
Ingredients
500g British pork mince
2 courgettes, grated
1 egg
1 teaspoon
garlic powder
1 teaspoon
onion powder
1 tablespoon
rapeseed oil
1 onion, peeled and diced
1 head of broccoli, cut into florets and stalks chopped
3 garlic cloves, peeled and finely chopped
1 x 400g
can plum tomatoes
500ml carton of tomato passata
2 teaspoons
dried oregano
500g orzo pasta
1-1.1 litre
hot chicken stock
2 balls of mozzarella cheese, torn and excess moisture squeezed
Method
Step 1
Start by adding half of the courgette (squeezed in a tea-towel to remove the excess moisture), pork mince, 1 egg, garlic powder, onion powder and a pinch of salt and pepper. Mix with your hands until thoroughly combined.
Step 2
Shape the mixture into around 25 meatballs, trying to achieve the same size across all of the meatballs. Transfer to a shallow roasting tray.
Step 3
To a large non-stick, ovenproof frying pan, add the rapeseed oil. Heat the pan over a high heat, then add around 12 meatballs to the pan and fry in batches for around 12 minutes, rotating the meatballs balls once browned. Remove from the pan and cook the next batch.
Step 4
Preheat your grill to 200°C.
Step 5
Set the meatballs aside and add the onion, broccoli stalks and the remaining grated courgette. Season with salt and pepper and fry for around 6 minutes, adding the garlic during the last couple of minutes.
Step 6
Add the plum tomatoes, (breaking up with a spoon or spatula) passata, oregano and a pinch of salt and pepper into the pan. Cook for 5 minutes over a high heat, then reduce the heat to medium and add the orzo, the remaining broccoli and stock into the pan.
Step 7
Cook uncovered for 12 minutes, stirring occasionally. Finish with the meatballs and mozzarella and transfer to the grill for 7-10 minutes, or until bubbly and serve.
Method
Step 1
Start by adding half of the courgette (squeezed in a tea-towel to remove the excess moisture), pork mince, 1 egg, garlic powder, onion powder and a pinch of salt and pepper. Mix with your hands until thoroughly combined.
Step 2
Shape the mixture into around 25 meatballs, trying to achieve the same size across all of the meatballs. Transfer to a shallow roasting tray.
Step 3
To a large non-stick, ovenproof frying pan, add the rapeseed oil. Heat the pan over a high heat, then add around 12 meatballs to the pan and fry in batches for around 12 minutes, rotating the meatballs balls once browned. Remove from the pan and cook the next batch.
Step 4
Preheat your grill to 200°C.
Step 5
Set the meatballs aside and add the onion, broccoli stalks and the remaining grated courgette. Season with salt and pepper and fry for around 6 minutes, adding the garlic during the last couple of minutes.
Step 6
Add the plum tomatoes, (breaking up with a spoon or spatula) passata, oregano and a pinch of salt and pepper into the pan. Cook for 5 minutes over a high heat, then reduce the heat to medium and add the orzo, the remaining broccoli and stock into the pan.
Step 7
Cook uncovered for 12 minutes, stirring occasionally. Finish with the meatballs and mozzarella and transfer to the grill for 7-10 minutes, or until bubbly and serve.
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