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Beef & Fetta Meatballs

Beef & Fetta Meatballs

with Risoni

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Holy risoni! Great balls of beef! This dish will have you rocking and rolling all night long. These beef meatballs have a surprise inside each of them – a delicious burst of fetta – and they’re so good! Along with a lively tomato sauce and pearls of risoni, this is a meal to delight the senses.

Allergens:SoyMilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 packet

gourmet meatball mince

(ContainsSoy)

1 block

fetta cheese

(ContainsMilk)

2 clove

garlic

1

carrot

2 tin

diced tomatoes

½ bunch

parsley

2 packet

risoni

(ContainsGluten)

1 bunch

mint

Not included in your delivery

1 tbs

olive oil

2 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2750 kJ
Fat40.2 g
of which saturates16 g
Carbohydrate30 g
of which sugars10.7 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Peeler
Chopping board
Pan
Strainer
Saucepan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, cut the fetta cheese into 2 mm cubes. Peel and crush the garlic, and peel and grate the carrot. Finely chop the parsley and mint.

2

Roll the gourmet meatball mince into meatballs (we recommend 3 medium meatballs per person). Insert a square of fetta cheese into the middle of each meatball and squeeze to seal tightly. Crumble any remaining fetta cheese and set aside for garnish.

3

Heat the olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook, turning, for 5-6 minutes, or until browned. Add the garlic and carrot, and cook, stirring, for 1 minute. Add the diced tomatoes and bring to the boil. Reduce to a medium-low heat, add the sugar and parsley, and simmer for 10-15 minutes, or until reduced slightly. Season to taste with salt and pepper.

4

Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes, or until ‘al dente’. Drain.

5

To serve, divide the risoni between bowls. Top with the meatballs and sauce, garnish with the mint and any remaining fetta cheese.