Meatballs and Risoni
A one pot meatballs, risoni pasta and vegetable dish.
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.