I saw this recipe on a Campbells recipe booklet a few years back, made it, loved it and only revisited it this past week. It really is scrumptious and there are so many variations you can try, for example, you can use any type of mince you like – beef, veal, lamb, chicken, pork or even turkey, plus you can add a myriad of vegetables to your liking (today I added zucchini).
I really love cooking meatballs in a broth or sauce compared to simply frying or grilling or baking them – they turn out so much juicier and have more of a pleasant texture. I simply mashed them up into the risoni for little man and he ate mouthful after mouthful – very happy! As for hubby, he did not like me adding the zucchini but tough luck! (He is more of a salad man!)
Recipe adapted from Campbell’s Kitchen.
500g beef and pork mince
1/2 large brown onion, finely chopped
1 clove garlic, crushed
1 egg, lightly beaten
1 cup dried breadcrumbs
½ tsp dried rosemary/oregano/mixed herbs
3 and a half cups beef stock
1 medium zucchini, chopped
1 cup tomato passata
1 ½ cups risoni pasta
chopped parsley or basil, to garnish
shaved/grated parmesan, to serve
Combine the mince, garlic, onion, egg, breadcrumbs and dried herbs in a bowl and then shape into meatballs.
Heat a tablespoon of oil in a large frying pan and brown the meatballs. Pour over the stock and stir in the zucchini. Bring to the boil, then reduce to low, and cook, covered, for 10 minutes, stirring occasionally.
Add the tomato passata and risoni and cook for 10 minutes, uncovered, or until the risoni is al dente. Be sure to stir occasionally to prevent the risoni from sticking. Stir in the parsley or basil and sprinkle with parmesan.