Comforting Mediterranean Meatball, Risoni And Mozzarella Bake

Method:

• Preheat your oven to 200°C
• For the meatballs: In a large mixing bowl, combine the beef mince, grated onion, garlic, panko breadcrumbs, egg, parsley, mint, crumbled feta cheese, salt, and pepper. Mix well until all the ingredients are evenly incorporated. Using an ice cream scoop or your hands, shape the mixture into meatballs, about the size of golf balls. You should be able to make approximately 24 meatballs. Set them aside.
• Heat 1 tablespoon 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 tinned tomatoes, tomato paste, red wine, 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 12-14 minutes. Remove and lay pieces of buffalo mozzarella or sprinkle grated mozzarella cheese evenly over the top. Return the pan to the oven and bake for an additional 10 -15 minutes or until the cheese is melted and bubbly. Garnish with parsley.