Lemon Herb Pork Meatballs with Leek Orzo

Bright, herby pork meatballs with a good hit of lemon zest, cooked until the outside crisps up in the air fryer, then served over a silky leek orzo that's been coaxed along with white wine and chicken stock. No dairy anywhere in the dish, and no soy sneaking in either. The orzo absorbs everything as it cooks, so it ends up somewhere between a risotto and a pasta, loose and saucy rather than dry. A squeeze of fresh lemon over the finished plate pulls the whole thing together.

By David M.

Recipe details

Yield
4 people
Prep time
35 minutes
Cook time
35 minutes
Total time
55 minutes

Ingredients

  • 1 lb Ground pork (around 80/20 fat ratio for juicy meatballs)
  • ⅓ cup Panko breadcrumbs
  • 2 large Lemon, zested and juiced, divided (you'll use the zest in the meatballs and the juice in the orzo)
  • ½ cup loosely packed Fresh flat-leaf parsley, finely chopped, divided (half goes into the meatballs, half for finishing)
  • 1 tbsp Fresh thyme, leaves picked and roughly chopped
  • 4 cloves Garlic, minced, divided (2 cloves for the meatballs, 2 for the orzo)
  • 1½ tsp Fine sea salt (divided between meatballs and orzo)
  • ½ tsp Red chili flakes (bump to 1 tsp if you like heat)
  • 2 tbsp Olive oil (for the orzo base)
  • 2 large Leeks, white and light green parts only, halved lengthways then sliced into half-moons (about 3 cups sliced)
  • ½ cup Dry white wine (a crisp, unoaked style like pinot grigio works well)
  • 1½ cups Orzo pasta
  • 3½ cups Low-sodium chicken stock (check the label is dairy-free and soy-free)
  • 2 cups loosely packed Baby spinach
  • 1 tbsp Margarine (dairy-free; stir in at the end for richness)
  • 2 tbsp Nutritional yeast (adds a savory, cheese-like depth without dairy)
  • 1 large Egg, lightly beaten (binder for the meatballs)

Instructions

  1. Zest 2 large lemons into a small bowl, then juice them into a separate small bowl. Keep the zest and juice apart for now. You need all the zest for the meatballs and all the juice (about 4 tbsp) for the orzo later.
  2. Mince 4 cloves garlic. Set half (2 cloves) aside in a small bowl for the orzo. The other 2 cloves go into the meatball mix next.
  3. Finely chop ½ cup loosely packed flat-leaf parsley. Divide it in half: one half goes into the meatballs now, the other half you'll scatter over the finished dish at the end.
  4. Pick and roughly chop 1 tbsp fresh thyme leaves.
  5. In a large mixing bowl, combine 1 lb ground pork, ⅓ cup panko breadcrumbs, 1 large egg (lightly beaten), all the lemon zest from both lemons, the 2 cloves minced garlic, half the chopped parsley, the chopped 1 tbsp thyme, ½ tsp red chili flakes, and ¾ tsp fine sea salt. Mix with your hands until just combined. Don't overwork it or the meatballs get dense.
  6. Roll the mixture into 20 equal meatballs, roughly the size of a golf ball. Set them on a plate. Preheat your air fryer to 400°F (200°C) for 3 minutes.
  7. While the air fryer heats, prep the leeks. Take 2 large leeks, trim off the dark green tops and root ends, halve them lengthways, then slice into half-moons about ½ inch (1.5 cm) thick. Rinse thoroughly in a colander, leeks trap a lot of grit between their layers.
  8. Working in batches if needed, arrange the meatballs in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 12 minutes, turning them once halfway through, until the outside is deep golden brown and a thermometer reads 160°F (71°C) in the center.
  9. While the meatballs cook, start the orzo. Place a large deep skillet over medium heat and add 2 tbsp olive oil. Once it shimmers, add all the sliced 2 large leeks and ¾ tsp fine sea salt. Stir to coat, then let them soften, stirring occasionally, for about 8 minutes until they're floppy, sweet-smelling, and starting to go a little translucent at the edges.
  10. Add the reserved 2 cloves minced garlic to the softened leeks and stir for about 60 seconds until fragrant.
  11. Pour in ½ cup dry white wine. Let it bubble and reduce for about 2 minutes, scraping up any sticky bits from the pan, until the sharp alcohol smell has faded.
  12. Add 1½ cups orzo to the pan and stir to coat it in the leek mixture. Pour in 3½ cups low-sodium chicken stock. Bring to a steady simmer, then reduce the heat to medium-low. Cook uncovered, stirring every couple of minutes, for about 12 minutes until the orzo is tender and has absorbed most of the liquid. It should look saucy, not dry.
  13. By this point, the meatballs should be done. If your air fryer finishes before the orzo, just keep the meatballs in the closed basket to stay warm for a few minutes.
  14. Stir 2 cups loosely packed baby spinach, 2 tbsp nutritional yeast, 1 tbsp margarine, and all the reserved lemon juice into the orzo. Stir until the spinach wilts in about 1 minute and the margarine is melted through. Taste and adjust salt.
  15. Spoon the leek orzo into wide bowls. Nestle 5 meatballs on top of each portion. Scatter over the remaining chopped parsley and add an extra pinch of red chili flakes if you want more heat. A squeeze of extra lemon at the table really lifts the whole plate.