One Pan Basil Lean Pork Meatballs With Creamy Pesto Orzo

Combine your lean pork mince (remove the paper if required!), dried basil and half your chicken stock mix with a pinch of salt and pepper in a bowl

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Divide and shape into meatballs (5 per person!) – these are your basil meatballs

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil

Once hot, add the meatballs to the pan and cook for 2-3 min on each side or until browned

Once browned, set aside on a plate, reserve the pan

Peel and finely chop (or grate) your garlic

Return the reserved pan to a medium heat

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your orzo and cook for 1 min, stirring to coat the grains

After 1 min add the remaining chicken stock mix and basil meatballs to the pan with 500ml [650ml] [1L] boiled water and a pinch of salt bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until the orzo is tender and the meatballs are cooked through (no pink meat!)

Tip: Stir the orzo occasionally to stop it from sticking

Meanwhile, top, tail and grate your courgette[s]

Grate your Italian hard cheese finely

Once the orzo is tender and the meatballs are cooked, add the grated courgette and soft cheese with your traditional Italian pesto and half the grated Italian hard cheese (save the rest for garnish!)

Give everything a good mix up – this is your basil meatballs with creamy pesto orzo