One-Pot Slow-Cooked Beef Meatball & Risoni Bake

Name: One-Pot Slow-Cooked Beef Meatball & Risoni Bake with Pesto & Flaked Almonds
Total time: 1 h 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet beef mince; 1 packet Fine Breadcrumbs; 1 sachet garlic & herb seasoning; 1 egg; 2 clove garlic; 1 sachet chicken-style stock powder; 2 cup water; 1 packet risoni; 1 bag silverbeet; 1 packet thickened cream; 20 g butter; 1 packet basil pesto; 1 packet flaked almonds

with Pesto & Flaked Almonds

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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!

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

beef mince

1 packet

Fine Breadcrumbs

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

1 sachet

garlic & herb seasoning

2 clove

garlic

1 sachet

chicken-style stock powder

1 packet

risoni

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

1 bag

silverbeet

1 packet

thickened cream

(Contains: Milk;)

1 packet

basil pesto

(Contains: Milk;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4215 kJ

Fat55.5 g

of which saturates21.8 g

Carbohydrate76.4 g

of which sugars6.6 g

Protein48.6 g

Sodium1406 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

Cooking Steps

PDF

• Preheat oven to 180°C/160°C fan-forced. • 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 the mixture into small meatballs (4-5 per person). • In a large ovenproof saucepan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 5-7 minutes (cook in batches if your pan is getting crowded).

• While the meatballs are browning, finely chop garlic. • Once the meatballs have browned, add garlic, cook until fragrant, 1 minute. • Stir in chicken-style stock powder and the water. Season, then bring to the boil. • Cover saucepan with a lid (or tightly with foil). Transfer to oven. Bake until meatballs are tender, 25-30 minutes.

TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!

• Remove pan from oven. Remove lid or foil, then stir in risoni until combined. • Cover again, then return to oven to continue baking until liquid is almost absorbed, 25-30 minutes. • Meanwhile, roughly chop silverbeet. • Remove pan from oven. Stir in thickened cream, the butter, silverbeet, basil pesto and a splash of water. • Return to oven, covered. Bake until risoni is ‘al dente’, a further 10 minutes.

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