Ingredients
- 2 tablespoons oil (vegetable oil, or olive oil)
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 400 grams ground beef (beef mince)
- 2 tablespoons bail leaves, chopped (plus extra leaves to serve)
- 1/4 cup breadcrumbs (dried packaged breadcrumbs)
- 1/4 cup cheddar cheese, grated
- 3/4 cup cheddar cheese, grated
- 1 large egg
- 2 tablespoons tomato paste
- 1 can (400 grams) diced tomatoes
- 2 large (8 to 10 grams) beef bouillon cubes (stock cubes)
- 3 1/2 cups water (you could use 3 1/2 cup of beef stock for water and stock cubes)
- 250grams dry risoni (1 1/2 cups)
- 30 grams flaked almonds (1/4 cup)
- Mixed salad leaves, to serve
How to Make
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Step 1: Preheat oven to 180C/160C fan force.
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Step 2: Heat half the oil in a large flameproof ovenproof dish over moderate heat.
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Step 3: Add onion and garlic, cook and stir for 3 minutes or until soft and cool.
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Step 4: Combine onion mixture, mince, basil, breadcrumbs, cheese and egg in a large bowl and roll tablespoon measures of mixture into 20 meatballs.
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Step 5: 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.
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Step 6: Increase oven temperature to 220C/200C fan forced.
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Step 7: Sprinkle meatballs with extra cheese and almonds and bake uncovered for a further 10 minutes or until cheese melts.
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Step 8: Serve with extra basil and mixed salad leaves.
We hope you enjoy this recipe!
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