Double Parmesan-Stuffed Beef Meatball Risoni
with Veggies & Basil Pesto Drizzle
Cheesy beef meatball goodness unites in perfect matrimony with a tomato-based sauce and ‘al dente’ risoni. To seal the deal, add a dollop of basil pesto and you'll be glad you’ve met the meal of a lifetime.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
500 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1
Carrot
1
Celery
1 sachet
Vegetable Stock Pot
2
Garlic
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Passata
1 packet
Risoni
(Contains: Gluten, May contain traces of allergens, Eggs, Soy, Wheat;)
Utensils
Cooking Steps
• Finely chop garlic. • Roughly chop Parmesan cheese. • In a large bowl, combine beef mince, fine breadcrumbs, the salt, egg and Parmesan cheese. • Using damp hands, take heaped spoonfuls of beef mixture and gently shape into small meatballs (4-5 per person). Set aside on a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large frying pan, 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 stock pot and risoni. • Bring to the boil. • Reduce heat to medium and cook, stirring, until ‘al dente’, 7-8 minutes. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a second large frying pan over medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Stir baby spinach leaves and the butter through the risoni until combined and melted. Season to taste. • Divide tomato risoni between bowls. • Top with cheesy beef meatballs and basil pesto to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the basil pesto!
