MEDITERANEAN MEATBALL, RISONI & MOZZARELLA BAKE
Serves 6
Ready in 60 minutes
Ingredients:
2 tablespoons extra virgin olive oil
12-15 mini meatballs (pork, beef or chicken)
1 tablespoons extra virgin olive oil
1 onion, finely chopped
4 rashers bacon, finely diced
2 cloves garlic, minced or finely chopped
1.25 cups risoni
400g can tinned tomatoes
1 large green zucchini, chopped
2.75 cups chicken or beef stock
Large handful baby spinach
1 cup mozzarella or tasty cheese, grated
Sea salt flakes and cracked black pepper
Method:
Preheat your oven to 200°C
Heat 1-2 tablespoons of olive oil in a large oven-safe skillet or casserole dish over medium heat. Add the meatballs to the pan and brown them on all sides, turning gently to ensure even browning. Once browned, remove the meatballs from the pan and set them aside.
In the same pan, add the remaining olive oil and sauté the finely chopped onion, diced bacon, and minced garlic until the onion becomes translucent and the bacon is cooked through. Add the risoni to the pan and cook for a few minutes until it starts to toast slightly. Stir in the @simplywholesomepantry Mediterranean pouch, tinned tomatoes, zucchini and chicken or beef stock. Bring the mixture to the boil.
Return the meatballs to the pan, nestling them into the risoni mixture. Transfer to the oven (no lid) and bake for 25 minutes. Remove, season well, add spinach and sprinkle grated cheese evenly over the top. Return the pan to the oven and bake for an additional 5-10 minutes or until the cheese has softened.
If you want to skip the oven step, you can return the meatballs to the pan on the stove (like step 4) and then the heat down to a gentle simmer and cook for approx. 10-15 mins, until the risoni is cooked and the liquid has almost evaporated. Make sure you give it a stir every now and then to make sure it isn’t sticking on the bottom. Add the spinach and cheese in the last minute. Season and serve.
