Orzo
2 tbsp olive oil
1/2 onion finely diced
4 garlic cloves, minced
1 cup dry orzo
2 cups chicken stock
1/2 cup sweet potato purée
1/2 cup cream
1 rosemary stalk
Salt and pepper

Lemon Thyme Meatballs
500g pork mince
1/4 cup panko breadcrumbs
2 tsp fresh thyme leaves
Zest from 1 large lemon
1/2 tsp salt

Method
Preheat the oven to 200c.
Heat the olive oil in a large pot over medium heat. Once simmering add the onion and garlic and sauté for 3-4 minutes, until translucent.
Transfer half of the onion & garlic mixture to a large mixing bowl, leaving the rest in the pot.
To the mixing bowl, add the pork mince, breadcrumbs, thyme, lemon zest and salt. Mix well to combine and roll out into 10-12 golf-ball sized balls.
Place the meatballs on a sheet pan and bake for 14-16 minutes.
Return the pot to medium heat.
Add the orzo and toast for 3-4 minutes, until golden brown.  Stir in the chicken stock, sweet potato purée, cream, salt, and pepper.
Add the rosemary, stock, and bring to a boil. Reduce the heat to medium and simmer for 9-12 minutes, stirring occasionally, until al dente. Turn off the heat and let the orzo sit for 10 minutes to finish thickening.
To serve, remove the rosemary stalk from the orzo. Serve warm with a few meatballs and garnish with more fresh thyme.