MEATBALLS WITH RISONI
PREPARATION: 15min ~ COOK: 30min ~ READY IN: 45min
500 g beef mince
2 pork sausages, skin removed (filling squeezed out)
2 tbsp mixed Italian herbs (dried oregano and parsley)
1 tbsp dried thyme
Salt, to season
1/3 cup fresh parsley, finely chopped
1 lemon, zested
Drizzle of Hillfarm Canola Oil
1 onion, finely diced
2 cloves garlic, finely diced
2 cups spinach
2 cups peas
2 tins Ardmona Crushed Tomatoes
2 cups chicken stock
1 cup Barilla Risoni
1 cup Ashgrove Parmesan Cheese
- Pre-heat the oven to 180 degrees celsius.
- Into a bowl combine beef mince, sausage filling, mixed herbs, chopped parsley, thyme, lemon zest and season with salt. Combine well with your hands. Roll the mixture into golfball sized balls.
- Drizzle oil into large pan and over a medium-high heat cook the meatballs until caramelised on all sides. Remove from the pan and set aside. Into the same pan add onion, garlic and cook for a few minutes until softened. Add the spinach and sweat until leaves are a quarter of their original size, then add the stock, tinned tomatoes, peas and risoni and mix. Put the meatballs back into the sauce and bake in the oven for around 15 minutes, until meatballs have cooked through and risoni is cooked.
- To serve top with parmesan cheese.