Asparagus & meatball orzo

Asparagus & meatball orzo

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Cook: 28 mins


Serves 4

This springtime pasta dish requires just four ingredients. The perfect, fuss-free feast with a creamy sauce and pork meatballs that's bound to be a hit

Nutrition and extra info

Nutrition: per serving

  • kcal634
  • fat35g
  • saturates19g
  • carbs37g
  • sugars3g
  • fibre6g
  • protein40g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • pack of 12 pork meatballs
  • 500g pack orzo pasta
  • large bunch of asparagus, sliced in half lengthways



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 200g tub crème fraîche


  1. Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Jul, 2017
It's alright, quick and easy that's for sure. In retrospect, I'd recommend frying the meatballs and cooking the asparagus separately from the orzo as the asparagus came out tasting of pasta starch.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.