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Pork Meatballs & Orzo Pasta
with Calabrian-Tomato Sauce & Fennel
30 MIN
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this dish, pork meatballs and fennel come together in a bright tomato sauce spiced with Calabrian chile paste for a pleasant kick of heat. It's all served over a bed of tender orzo pasta and topped with a sprinkle of salty parmesan cheese.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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4 oz Orzo Pasta
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2 Scallions
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1 Fennel Bulb
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¼ cup Grated Parmesan Cheese
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1 Tbsp Sherry Vinegar
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¼ cup Panko Breadcrumbs
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1½ tsps Calabrian Chile Paste
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6 oz Or 2 Tbsps Tomato Paste
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prep the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stems from the fennel, then halve, core, and medium dice the bulb.
2
Form & brown the meatballs
In a bowl, combine the pork, breadcrumbs, and Italian seasoning. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 5 to 7 minutes, or until lightly browned on all sides.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Drain thoroughly.
4
Finish the meatballs & serve your dish
Add the diced fennel to the pan of browned meatballs; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until the liquid has cooked off. Add the tomato paste (if you received 6 oz, use 1/3 of the tomato paste), 1 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is thickened and the meatballs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the cooked pasta. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
1
Prep the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stems from the fennel, then halve, core, and medium dice the bulb.
2
Form & brown the meatballs
In a bowl, combine the pork, breadcrumbs, and Italian seasoning. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 5 to 7 minutes, or until lightly browned on all sides.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Drain thoroughly.
4
Finish the meatballs & serve your dish
Add the diced fennel to the pan of browned meatballs; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until the liquid has cooked off. Add the tomato paste (if you received 6 oz, use 1/3 of the tomato paste), 1 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is thickened and the meatballs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the cooked pasta. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
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