Mediterranean Meatball, Risoni & Mozzarella Bake
Ready in 1 hour.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 12–15 mini meatballs pork, beef or chicken
- 1 brown onion finely chopped
- 4 bacon rashers finely diced
- 2 cloves garlic minced or finely chopped
- 1 1/4 cups risoni orzo pasta
- 175 g Simply Wholesome Pantry Mediterranean Recipe Base
- 400 g canned diced tomatoes
- 1 zucchini large, chopped
- 2 3/4 cups chicken stock or beef stock
- sea salt & cracked black pepper
- 1 large handful baby spinach
- 1 cup mozzarella cheese or tasty cheese, grated
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Heat 1–2 tablespoons of the olive oil in a large ovenproof skillet or casserole dish over medium heat. Add the meatballs to the dish and brown them on all sides, turning gently to ensure even browning. Once browned, remove the meatballs and set aside.
- In the same dish, add the remaining olive oil and sauté the onion, bacon, and garlic until the onion becomes translucent and the bacon is cooked through. Add the risoni and cook for a few minutes until it starts to toast slightly. Stir in the Simply Wholesome Pantry Mediterranean Recipe Base, canned tomatoes, zucchini and stock. Bring the mixture to the boil.
- Return the meatballs to the dish, nestling them into the risoni mixture. Transfer to the oven (no lid) and bake for 25 minutes. Remove, season well, add the spinach and sprinkle the grated cheese evenly over the top. Return the dish to the oven and bake for an additional 5–10 minutes or until the cheese has melted.
Notes
If you want to skip the oven step, you can keep cooking on the stovetop once you return the meatballs to the dish. Turn the heat down to a gentle simmer and cook for about 10–15 minutes, until the risoni is cooked and the liquid has almost evaporated. 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.
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