HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFamily Fetta & Lamb Meatballs With Risoni
Family Fetta & Lamb Meatballs with Risoni

Family Fetta & Lamb Meatballs with Risoni

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We’re only sorry we have to ruin the surprise before you can bite into one: gourmet mince meatballs with a delicious creamy fetta centre! Don’t forget to reserve a tablespoon of pasta water in your drained risoni so that the Napoletana sauce coats everything thoroughly. Another surprise comes in the form of fresh mint, which serves to wake up the pasta, and is the perfect accompaniment to the creamy fetta.

Tags:Kid FriendlyNut FreeUnder 30 MinutesKid Friendly

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 Time25 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

500 g

gourmet meatball mince


1 block

fetta cheese


2 clove




2 tin

diced tomatoes

1.2 bunch


2 cup



½ bunch


Not included in your delivery

1 tbs

olive oil

2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3790 kJ
Fat34.9 g
of which saturates13.8 g
Carbohydrate94.2 g
of which sugars24 g
Dietary Fibre0 g
Protein48.8 g
Sodium834 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, cut the fetta cheese into 5 mm cubes. Peel and crush the garlic, and peel and grate the carrot. Finely chop the parsley and mint.


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 and set aside for garnish.


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.


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


Divide the risoni between bowls. Top with the meatballs and sauce, garnish with the mint and any remaining fetta.