Recipe

Meatballs and Risoni

With beef and spinach this dish will give your iron intake a boost!

One Pot Meatballs, Risoni Pasta and Vegetables 

Serves 6


Ingredients

500g lean beef mince

1L low salt beef stock

1clove garlic, crushed

1 egg , lightly beaten

½ cup dried breadcrumbs

1 tsp rosemary, dried or fresh chopped

1 tsp olive oil

2 carrots, finely diced

2 x 400g cans crushed tomatoes

2 zucchini, finely diced

1 ½ cups risoni pasta

120g baby spinach, chopped

Method

Combine mince, ¼ cup of stock, garlic, egg, breadcrumbs and ½ the rosemary. Roll into balls (makes about 24)
Heat oil in a large deep non-stick fry pan.
Add meatballs and cook until brown all over. You may need to do this in batches.
Add carrots, remaining rosemary, tomatoes and remaining stock. 
Bring to the boil, reduce heat and simmer, covered for 15 minutes
Stir in risoni and zucchini. 
Cook a further 10-12 minutes uncovered, stirring occasionally, until the vegetables are tender and the pasta is al dente.
Stir through the spinach until wilted
Top with parmesan cheese and serve with a green salad.

 

 

Meatballs and Risoni

A one pot meatballs, risoni pasta and vegetable dish.
Course: Main Course
Keyword: iron, meat, pasta
Servings: 6

Ingredients

  • 500 g lean beef mince
  • 1 litre low salt beef stock
  • 1 clove garlic crushed
  • 1 egg lightly beaten
  • 1/2 cup dried breadcrumbs
  • 1 tsp rosemary dried or fresh chopped
  • 1 tsp olive oil
  • 2 carrots finely diced
  • 2 400g cans chopped tomatoes
  • 2 zucchini
  • 1/5 cups risoni pasta
  • 120 g baby spinach chopped

Instructions

  • Combine mince, ¼ cup of stock, garlic, egg, breadcrumbs and ½ the rosemary. Roll into balls (makes about 24)
  • Heat oil in a large deep non-stick fry pan.
  • Add meatballs and cook until brown all over. You may need to do this in batches.
  • Add carrots, remaining rosemary, tomatoes and remaining stock. 
  • Bring to the boil, reduce heat and simmer, covered for 15 minutes
  • Stir in risoni and zucchini. 
  • Cook a further 10-12 minutes uncovered, stirring occasionally, until the vegetables are tender and the pasta is al dente.
  • Stir through the spinach until wilted

Notes

Top with parmesan cheese and serve with a green salad.