The beauty of this slow-cooked recipe is that it requires minimal prep, with most of the magic happening in just one pan. Simply roll and cook the meatballs before whipping up the risoni and making it saucy towards the end. Dinner is served!
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.
1 packet
Basil Pesto
1 packet
Fine Breadcrumbs
1 packet
Flaked Almonds
1 sachet
Garlic & Herb Seasoning
2
Garlic
250 g
Lamb Mince
1 packet
Light Cooking Cream
1 packet
Risoni
1
Silverbeet
1 sachet
Vegetable Stock Pot
1 piece
egg
20 g
butter
1 drizzle
olive oil
• Finely chop garlic. Roughly chop silverbeet. • In a medium bowl, combine lamb mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of lamb 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 the large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in 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 the garlic and cook until fragrant, 1 minute. • Return cooked risoni to the pan, add the light cooking cream, vegetable stock and basil pesto and cook until slightly thickened, 1-2 minutes. Season to taste.
• Divide creamy pesto risoni between bowls and top with the garlicky lamb meatballs. • Sprinkle with flaked almonds to serve. Enjoy!