We love a one pot dinner, very little washing up and loads of flavour. This dish maximises some storecupboard heros for a cost effective winner. Gochujang (Korean red chilli paste) adds a delicious sweet and spicy kick, with rich sausage meatballs, and who can resist a layer of cheesy cream mozzarella on top?
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
pork sausages 400 g
chopped tomatoes 400 g
gochujang 1 tbsp
garlic granules 1 tsp
chicken stock cube 1
orzo 300 g
cream 100 ml
frozen peas 100 g
grated mozzarella 100 g (grated)
Method
Take each sausage and pinch off the sausage meat to form it into meatballs (discarding the casing) - around 4 meatballs from each sausage.
Make up the chicken stock cube with 100ml boiling water per serving (e.g. for 4 people you will need 400ml stock).
Heat a dash of oil in a frying pan over a medium heat. Add the sausage meatballs and fry for 4-5 minutes until browned all over, then transfer them to a plate.
Add the chopped tomatoes, gochujang and garlic granules to the pan and fry for 1 minute.
Add the orzo and chicken stock, stir to combine. Leave to simmer for 10-12 minutes. Check in case you need to add more water.
Stir in the cream and simmer for 2 minutes, add the meatballs back into the pan and cook until warmed through, around 5 minutes.
When orzo is nearly cooked, add the peas and scatter the grated mozzarella on top. Cover with a lid and leave for 2-3 minutes to allow the cheese to melt.
