Meatball Risoni With Cherry Tomatoes & Parmesan
Meatball Risoni With Cherry Tomatoes & Parmesan
Rate this RecipeIngredients
- 8 sausages any flavour you like
- 2 tablespoons extra virgin olive oil
- 1 brown onion large, diced
- 2 cloves garlic finely chopped
- 1 carrot large, finely diced
- 3 celery sticks finely chopped
- 800 g canned cherry tomatoes
- 1 teaspoon chicken stock powder mixed with 1 cup boiling water
- 1 cup risoni orzo pasta
- 1/4 cup parsley leaves roughly chopped
- 1/2–1 cup parmesan cheese grated
Instructions
- Squeeze the meat from the sausage casings and make little rustic meatballs. You should get about 30 meatballs, depending on the size of the sausages.
- In a large frying pan, heat 1 tablespoon of the olive oil over medium–high heat. Add the meatballs and cook until nicely browned. Remove and set aside.
- In the same frying pan, add the remaining tablespoon of olive oil. Sauté the onion and garlic until soft and translucent. Add the carrot and celery and cook for a few minutes until they start to soften. Pour in the canned tomatoes and chicken stock. Add the meatballs to the sauce, stir well and bring to a simmer. Place the lid on and cook for 15–20 minutes.
- Add the risoni to the tomato sauce and stir to combine. Cook, stirring occasionally, for 10 minutes or until cooked to your liking. Sprinkle with the parsley and parmesan.
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