Pork meatball & squash orzo with tarragon

Name: Pork meatball & squash orzo with tarragon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 300 g pack 12 British pork meatballs; 385 g Cooks’ Ingredients Butternut Squash (slices); 700 ml chicken stock; 350 g orzo; 2 tsp Dijon mustard; 1 tbsp extra virgin olive oil; 20 g pack tarragon, leaves only, chopped; 3 tbsp Parmigiano Reggiano, grated, plus extra to serve

A low-effort meal that delivers tasty comfort with every mouthful.

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HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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300g pack 12 British pork meatballs
385g Cooks’ Ingredients Butternut Squash (slices)
700ml chicken stock
350g orzo
2 tsp Dijon mustard
1 tbsp extra virgin olive oil
½ x 20g pack tarragon, leaves only, chopped
3 tbsp Parmigiano Reggiano, grated, plus extra to serve

Heat the grill to medium-high. Put the meatballs on a baking sheet, then grill for 4-5 minutes each side, until golden and cooked through with no pink meat and juices that run clear.
Meanwhile, cut the butternut slices into even-sized chunks of about 2.5cm, then tip into a large frying pan with a tight-fitting lid. Pour in the stock and bring to the boil. Season with salt, if needed.
Add the orzo and give everything a stir. Put the lid on and reduce the heat to low. Cook for 9-10 minutes until al dente, stirring occasionally to prevent the orzo sticking.
Remove the pan from the heat, then stir in the meatballs, mustard, oil and most of the tarragon and parmesan. Serve with extra cheese and the remaining tarragon on top.

Cook’s tip

Stirring tarragon in at the end adds a fragrant freshness, but if you’re after a more autumnal mood, go with some chopped sage for the last few minutes of cooking, instead.

Typical values per serving when made using specific products in recipe