One-Pot Garlicky Beef Meatballs & Risoni

Name: One-Pot Garlicky Beef Meatballs & Risoni with Pesto & Flaked Almonds
Total time: 1 h 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Basil Pesto; 250 g Beef Mince; 1 packet Fine Breadcrumbs; 1 packet Flaked Almonds; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 packet Light Cooking Cream; 1 packet Risoni; 1 Silverbeet; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 1 piece egg; 20 g butter

with Pesto & Flaked Almonds

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The beauty of this recipe is that it requires minimal prep, with most of the magic happening on the stovetop. Simply roll and sear the meatballs to golden perfection, before adding the risoni and making it creamy towards the end. Dinner is done!

Allergens:

Milk

•Cashew

•Almond

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time1 hour 15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

250 g

Beef Mince

1 packet

Fine Breadcrumbs

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 sachet

Garlic & Herb Seasoning

Garlic

1 packet

Light Cooking Cream

1 packet

Risoni

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

Silverbeet

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4330 kJ

Calories1040 kcal

Fat60.1 g

of which saturates22 g

Carbohydrate74.2 g

of which sugars7.3 g

Dietary Fibre6.5 g

Protein47.9 g

Cholesterol0 mg

Sodium1140 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

PDF

• Finely chop garlic. Roughly chop silverbeet.
• In a medium bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes.
• Transfer to a bowl and cover to keep warm.

• Wash out saucepan. Half-fill with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. Drain risoni.
• Return saucepan to medium heat with the butter. Add silverbeet and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute.
• Return cooked risoni to the pan, then add light cooking cream, stock concentrate and basil pesto and cook until slightly thickened, 1-2 minutes. Season with salt and pepper to taste.

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.