Spicy baked pork meatballs with arrabiata sauce and orzo pasta

  • Prep time 15 mins
  • Cook time 50 mins
  • Serves 4


  • 450g lean minced pork
  • 1 garlic clove, crushed
  • ½ green chilli, de-seeded and finely chopped

For the sauce:

  • 1 onion, finely chopped
  • ½ green chilli, de-seeded and finely chopped
  • 1 tbsp olive oil
  • 400g can of chopped tomatoes
  • 150ml pork stock
  • 2 tbsp sun-dried tomato paste
  • a pinch of chilli powder
  • 150g orzo pasta or mini sized pasta shapes
  • Parmesan, grated to serve


  1. Preheat the oven to 190ᵒC / 170ᵒC fan / Gas 5.
  2. To make the meatballs, mix the mince, garlic and chilli together in a large bowl and shape into 15 balls.
  3. Heat the oil in a medium sized pan. Add the onion and chilli and lightly soften. Add the remaining sauce ingredients (except the pasta and Parmesan) and bring to the boil.
  4. Place the balls into the bottom of a large gratin dish and scatter with pasta. Pour over the sauce and carefully roll the balls in the sauce to cover.
  5. Cover with foil and cook for about 40 minutes, until the pasta is tender.
  6. Serve scattered with grated Parmesan.
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