Meatballs With Risoni
March 01, 2016
"I thought this was a different but interesting slant on meatballs and pasta. Okay have since made this since originally posting and when I have bought risoni in the past it is pasta that looks like rice but the only risoni I could get this time round looked like tiny pieces of tubular pasta shells but I have to say it worked out well."
- Serving Size: 1 (522.5 g)
- Calories 510.9
- Total Fat - 32.7 g
- Saturated Fat - 12.2 g
- Cholesterol - 161.1 mg
- Sodium - 393.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 2.8 g
- Sugars - 7.6 g
- Protein - 37.9 g
- Calcium - 316.9 mg
- Iron - 4.2 mg
- Vitamin C - 18 mg
- Thiamin - 0.2 mg
Preheat oven to 180C/160C fan force.
Heat half the oil in a large flameproof ovenproof dish over moderate heat.
Add onion and garlic, cook and stir for 3 minutes or until soft and cool.
Combine onion mixture, mince, basil, breadcrumbs, cheese and egg in a large bowl and roll tablespoon measures of mixture into 20 meatballs.
Heat remaining oil in same dish over moderately high heat and cook and turn meatballs for 5 minutes or until browned and then stir in tomato paste, tomatoes, crumbled stock cubes and the water and bring to the boil and then add risoni and cover and bake for 10 minutes in the oven.
Increase oven temperature to 220C/200C fan forced.
Sprinkle meatballs with extra cheese and almonds and bake uncovered for a further 10 minutes or until cheese melts.
Serve with extra basil and mixed salad leaves.
Tips & Variations
No special items needed.