Meatball Risoni With Cherry Tomatoes & Parmesan
Meatball Risoni With Cherry Tomatoes & Parmesan
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- 8 sausages any flavour you like
- 2 tbsp 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 tsp chicken stock powder mixed with 1 cup boiling water
- 1 cup risoni orzo pasta
- 0.25 cup parsley leaves roughly chopped
- 0.5-1 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.8 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.2 tbsp extra virgin olive oil, 8 sausages
- 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 Minuten.2 tbsp extra virgin olive oil, 1 brown onion, 2 cloves garlic, 1 carrot, 3 celery sticks, 800 g canned cherry tomatoes, 1 tsp chicken stock powder, 8 sausages
- Add the risoni to the tomato sauce and stir to combine. Cook, stirring occasionally, for 10 Minuten or until cooked to your liking. Sprinkle with the parsley and parmesan.1 cup risoni, 0.25 cup parsley leaves, 0.5-1 cup parmesan cheese
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