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| Cheesy Meatball and Risoni Bake |
SERVES 4
PREP 20 minutes
COOK 30 minutes
COST $3.50 a serve
Ingredients:
- 650g pork and veal mince
- ½ cup soft fresh breadcrumbs
- 2 tablespoons milk
- 1 clove garlic, crushed
- 1 egg, lightly whisked
- 120g tasty cheese, cut into 16 cubes
- 1 tablespoon vegetable or olive oil
- 750ml passata (italian tomato cooking sauce)
- 1 cup boiling water
- 1 large chicken stock cube
- ½ cup sliced black olives
- ½ cup risoni
- ⅓ cup freshly grated parmesan, to serve
- 1 tablespoon chopped flat-leaf parsley, to serve
Directions:
- Preheat oven to 200ºC/180ºC fan-forced. Combine mince, breadcrumbs, milk, garlic and egg in a bowl. To make each meatball, shape 1 heaped tablespoon of mince mixture around a cube of cheese. Repeat to make 16 meatballs.
- Heat oil in a 2.5-litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and turn meatballs for 3 minutes or until browned. Add passata, the boiling water and crumbled stock cubes. Bring to the boil. Remove from heat. Add olives and risoni. Bake, covered, for 25 minutes or until risoni is tender and meatballs are cooked.
- Serve sprinkled with parmesan and parsley.
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