Informations supplémentaires
30 min.
|
690 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the shallot and parsley. Thinly slice the mushrooms and the Swiss chard leaves.
2. Cook the vegetables
Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium high heat. Cook the mushrooms and half of the shallot for 3-4 minutes. Add salt and pepper. Add the Swiss chard leaves and cook for 1-2 minutes.
3. Cook the meatballs
Mix the pork with the rest of the shallot, salt and pepper. Make 3-4 meatballs per person. It's possible to make smaller meatballs for the kids. Place on a baking sheet lined with baking paper and bake in the oven for 12-15 minutes.
4. Add the orzo
Add the orzo to the pan with the cream, the broth cube and 1.5 2P | 2 3P cups of water. Bring to a boil. Cover and cook for 10-12 minutes over medium-low heat. Add the mozzarella and mix. Adjust salt and pepper to taste.
5. Toast the panko
Heat a drizzle of oil in a small pan over medium-high heat. Cook the panko 2-4 minutes until browned.
6. Plate your dish
Serve the meatballs with the orzo topped with panko and parsley. Bon appétit!
280gGround Pork
180mlOrzo
0.5unitSwiss Chard
100gWhite Mushrooms
120mlCream 15%
30mlPanko Breadcrumbs
1unitChicken Broth Cube(s)
80mlMozzarella
0.5unitFresh Italian Parsley
1unitShallot
What you need
pans, sheet pan, bowl
690 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
32g
11%
fat
45g
69%
cholesterol
144mg
48%
fiber
3g
12%
protein
39g
saturated
21g
105%
sodium
588mg
25%
sugar
3g
trans
0g