One-Pot Garlicky Beef Meatballs & Risoni
with Pesto & Flaked Almonds
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
2
Garlic
1 packet
Light Cooking Cream
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
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;)
Utensils
Cooking Steps
• 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.
• Divide creamy pesto risoni between bowls and top with garlicky beef meatballs.
• Sprinkle over flaked almonds to serve. Enjoy!
