Cook the meatballs

Add the pork mince, garlic, lemon rind, cheese, 2 Tbsp of thyme leaves, fennel seeds and sea salt to a bowl. Gently work together until loosely combine. It’s important not to overwork meatballs as they become tough.

Use your hands and a gentle touch to form the mixture into small golf ball sized meatballs.

Add the olive oil into a nonstick frypan and heat on medium. Add the meatballs and cook to brown the outside, swirling the pan to keep the meatballs moving and colouring evenly. Alternatively, pat them down to squash slightly and cook one side and then the other to caramelise.

Once golden, turn the heat to low until they are cooked through, approximately 10-15 minutes.

Once cooked, remove from the heat and set aside to stay warm.

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Make the sauce

In the same pan, melt the butter on low heat and add the in the olive oil. Add the sliced leek and cook for 5 minutes. Add the mushrooms and continue to cook on low for 10 minutes until the leek is completely soft but not coloured. Add the white wine and allow to simmer until reduced by half. Add the stock, lemon juice and 1 Tbsp of thyme. Cook for 10 minutes.

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Prepare the pasta

Cook the pasta in salted boiling water for 5 minutes and drain.

Then toss with a little lemon infused olive or avocado oil and season.

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To Serve

Layer the orzo, sauce and meatballs and garnish with thyme, and shaved parmesan.

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Tips

If you prefer larger meatballs you can colour them on the stove top and finish off the cooking in the oven.

If you can manage three pans on the stovetop with some multitasking you can create and cook all of the components at the same time and have a meal ready in 30 minutes.

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