Fetta & Lamb Meatballs
- Soy
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
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.
Ingredients
300 g
Gourmet Meatball Mince
(Contains: Soy;)
½ block
fetta cheese
(Contains: Milk;)
½
red onion
1
carrot
1 tin
diced tomatoes
1 bunch
parsley
1 cup
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
½ bunch
mint
Not included in your delivery
2 tsp
olive oil
1 tsp
sugar
Utensils
Cooking Steps
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 red onion, parsley and mint.
Roll the gourmet meatball mince into meatballs (we recommend 3 medium meatballs per person). Insert a square of the 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 4-5 minutes or until browned. Transfer the meatballs to a plate. Add the red onion to the pan and cook, stirring, for 3 minutes or until soft. Add the carrot and cook, stirring, for 1 minute. Return the meatballs to the pan and 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.
