One-Pot Slow-Cooked Lamb Meatball & Risoni Bake
with Pesto & Flaked Almonds
- Milk
- Almond
- Cashew
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
The beauty of this slow-cooked recipe is that it requires minimal prep, with most of the magic happening in the oven. Simply roll and sear the meatballs before popping them in the oven; add the risoni and make it saucy towards the end and dinner is done!
Ingredients
250 g
Lamb Mince
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 sachet
Garlic & Herb Seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1
Silverbeet
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Soy, Eggs.)
1
Leek
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 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 (cook in batches if your pan is getting crowded. • 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!
