Easy Baked Italian Beef Meatballs
with Roast Veggie Risoni
- Celery
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Eggs
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 packet
Passata
1 sachet
Aussie Spice Blend
1
Silverbeet
1 packet
Carrot & Zucchini Mix
1 sachet
Italian Herbs
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Garlic & Herb Seasoning
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Soy, Eggs)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish, then drizzle with olive oil. Bake until browned and cooked through, 15-20 minutes.
• Meanwhile, roughly chop silverbeet. Set aside. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 8 minutes remaining, add silverbeet to oven tray. Toss to combine, then roast until tender, a further 5-8 minutes.
• When the meatballs are done, add passata, Italian herbs (see ingredients), risoni, vegetable stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) to the baking dish. Stir to combine. • Bake until risoni is 'al dente', a further 20-25 minutes. • When the risoni is done, gently stir in roasted veggies. Season to taste.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• Divide roast veggie risoni between bowls. • Top with baked Italian beef meatballs, spooning over the sauce from the baking dish to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the meatballs and risoni tasty, though some felt the multiple seasonings clashed or the overall dish was a touch bland.
- Ease of prep: Several reviewers noted the steps felt out of order, with roasted veggies finishing well before the risoni was ready.
- Suggestions: Adding extra liquid helps prevent the risoni drying out, and covering the baking dish while it bakes may also improve the result. A sprinkle of cheese on top was a popular idea for rounding out the dish.
- Portions: A few customers felt the roasted veggies were on the light side and would have liked more to balance the meal.
- Veggie pairing: Some felt the silverbeet and carrot did not suit the dish well, with silverbeet going crispy and dry when roasted rather than tender.
