Cheesy Beef Meatballs & Tomato Risoni
with Bacon Bits & Basil Pesto Drizzle
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Eggs
Cheesy beef meatball goodness unites in perfect matrimony with a tomato-based sauce and 'al dente' risoni. To seal the deal, add a drizzle of basil pesto and you'll be glad you've met the meal of a lifetime.
Ingredients
2 clove
garlic
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
soffritto mix
1 sachet
Nan's special seasoning
1 packet
passata
1 packet
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Chicken Stock Pot
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Baby Spinach Leaves
1 packet
basil pesto
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1
egg
(Contains: Eggs;)
1.5 cup
water
½ tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop Parmesan cheese. • In a medium bowl, combine beef mince, fine breadcrumbs, the salt, egg and Parmesan cheese. • Using damp hands, take a heaped spoonful of beef mixture and gently shape into a small meatball. Set aside on a plate. You should get 4-5 meatballs per person.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes.
• Add garlic and Nan's special seasoning and cook, until fragrant, 1 minute.
• To pan with veggies, stir in passata, the water, brown sugar, chicken-style stock powder and risoni. • Bring to the boil. • Reduce heat to medium and cook, stirring, until ‘al dente’, 7-8 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• Stir baby spinach leaves and the butter through risoni, until combined and melted. Season to taste. • Divide tomato risoni between bowls. • Top with the cheesy beef meatballs and basil pesto. Sprinkle with diced bacon to serve. Enjoy!
