Herby Lean Beef Meatball & Basil Pesto Risoni

Name: Herby Lean Beef Meatball & Basil Pesto Risoni with Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Basil Pesto; 250 g Lean Beef Mince; 1 packet Fine Breadcrumbs; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Passata; 1 packet Risoni; ½ Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 drizzle olive oil; 1 piece egg; 1.5 cup water; ½ tsp brown sugar; 20 g butter

with Parmesan Cheese

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

954 kcal

Protein

:

51.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Cashew
Gluten
Wheat
Eggs
May contain traces of allergens
Soy
Eggs

Cheesy lean 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basil Pesto

(Contains: Milk, Cashew)

250 g

Lean Beef Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat May be present: Soy)

1 sachet

Vegetable Stock Pot

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Passata

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy)

½

Brown Onion

1 sachet

Garlic & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs)

1.5 cup

water

½ tsp

brown sugar

20 g

butter

(Contains: Milk)

Nutritional Values

Calories954 kcal

Energy (kJ)3990 kJ

Fat46.7 g

of which saturates16.1 g

Carbohydrate80.4 g

of which sugars12.8 g

Dietary Fibre7 g

Protein51.1 g

Cholesterol63.3 mg

Sodium1240 mg

Potassium435 mg

Calcium8.8 mg

Iron1.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Finely chop garlic and onion.

• In a medium bowl, combine lean beef mince, fine breadcrumbs, egg and garlic and herb seasoning. • 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.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring occasionally, until tender, 3-4 minutes.

• Add garlic and cook until fragrant, 1 minute.

3

• To pan with veggies, stir in passata, the water, brown sugar, stock concentrate 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.

4

• 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).