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Meatballs and Risoni
By Andy | January 2, 2008
Meatballs and Risoni
Serves 4
Prep time : 20 minutes
Cooking time : 25 minutes
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Ingredients
500 grams lean beef mince.
2 cloves garlic, crushed.
1 small chili, finely chopped (optional)
1 large brown onion, finely diced.
1 litre of chicken stock, shop bought or make your own with our easy chicken stock recipe here.
1 cup dried breadcrumbs.
1 tablespoon dried oregano.
1 egg.
1 tin diced tomatoes.
2 cups risoni pasta.
1 cup peas.
1 zuchinni, finely diced.
2 tablespoons olive oil.
Method
Mix 1/2 a cup of stock, the mince, egg, oregano and breadcrumbs in a bowl.
Use a tablespoon to gather the mixture and roll into balls. Wet your hands to stop the mix sticking. Refrigerate for 30 minutes.
Heat the oil in a heavy based pan.
Add the optional chili, onions and garlic and fry for 2-3 minutes, until the onions are soft.
Add the meat balls to the pan and fry them until browned all over.
Once browned, add the remaining stock to the pan, cover and simmer for 10 minutes.
Add the tinned tomato and the risoni, stir often to prevent the risoni from catching.
Cook for 8-10 minutes, or until the risoni is al dente.
Stir in the peas and zuchinni, and cook for a further 2 minutes to heat through.
Serving
Heap into pasta bowls, top with fresh sprigs of parsley.
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Topics: Beef | No Comments »
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