Tuesday, July 14, 2009

Meatballs with Tomato Risoni...

(this is my picture of last nights effort - very pleased with it)
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MEATBALLS WITH TOMATO RISONI
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1 x 1 litre carton Campbell's Real Stock - Beef
500gms mince beef (chicken/pork would work too)
1 clove garlic, crushed
1 egg, lightly beaten
1 cup dried breadcrumbs
1 tblspn oil for frying off
4 tbspn no added salt tomato paste
1/2 tspn dried rosemary
1.5 cups risoni pasta (mine was San Remo)
2 ripe tomatoes, diced
fresh parsley and basil to garnish (I stirred the basil through at the end)
parmesan cheese, grated
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Combine 1/2 cup of stock with mince, carlic, egg and breadcrumbs. I use a disposable glove to mix it well. Roll into balls before beginning to fry. Heat the oil in a large frypan. Add meatballs and cook until browned all over. Pour over remaining stock, tomato paste and rosemary. Bring to the boil then reduce heat and cook covered for 10 minutes, stirring occasionally.
Stir in risoni and tomatoes. Cook for 8 - 12 minutes (until al dente - mine stuck on the bottom a bit so watch it). Garnish with parsley and basil. Sprinkle with parmesan cheese when serving if desired. (I did!)
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This is a good hearty one pot meal. It's very filling and would be great to take to a winter barbecue as a side dish or for a 'pot luck dinner'. You could do it earlier in the day and micro it hot later (good to come home from the footy to). Well worth a try.
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Cheers - Joolz

1 comment:

  1. Looks great, would have to do a little mental math for coversions!

    ReplyDelete

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