Thursday, 23 January 2014

Pan baked meatball risoni

Adding chopped chilli in to the mince will give this dish a perfect punch. Best served with friends, beer and fresh rolls

Mince beef and a left over jar of pasta sauce is the perfect combination to create exciting meals which family and friends can dig in to.

If you want something creative to jazz up the usual pasta night, then this pan baked meatball risoni is for you. I have used a mix of veal and pork mince for an intense 'meaty' flavour.

Items you need:


- 1 packet of minced veal and pork (1/2 a kg)
- 1 diced red onion
- 1 tbsp. of garlic powder
- 1 tbsp. cumin powder
- 1 tbsp. paprika
- 1 tbsp. Worcestershire sauce
- 3 sprigs of parsley, chopped
- 1 egg
- 1/2 cup bread crumbs
- 1 tbsp. plain flour


- 1 jar of gourmet tomato sauce ( I use the Barilla chilli and tomato pasta sauce)
- 1 tbsp. of tomato paste
- 1 tbsp. tomato sauce
- 1 tbsp. paprika
- 1 tsp of freshly crushed garlic
- 1 onion diced
- 3 sprigs of parsley, chopped
- 1 cup of risoni pasta cooked (see packet for instructions)
- 1 cup of grated mozzarella or cheddar
- 2 tbsp. olive oil

What's next?

Heat the oven to 180 degrees C

1. Boil the risoni pasta while you prepare the pasta sauce

2. Fry the onions, garlic and parsley in a small pot till they are well fused (you will see the onions brown). Add the tomato paste, tomato sauce and paprika and stir well till it simmers. Add the tomato pasta sauce and cook till it simmers and place the small pot aside. What you want to ultimately achieve is a deep red sauce.

3. Mix all of the ingredients for the meatballs in a mixing bowl. To achieve consistency use your hands. Rub your hands with a little bit of olive oil to avoid the meat from sticking to your fingers and use a tablespoon to scoop out the meat. Roll them into balls and place them in an oiled round baking pan/ skillet. Place in the oven and cook for 15-20mins till the meatballs are slightly pink. Remove from the oven and stir in the sauce mixture, cooked risoni and place the grated cheese on top.

4. Place the pan back in to the oven and bake till the cheese browns on top.

Tip: When marinating meatballs, it is best to use garlic powder to avoid an over powering flavour which can happen when using freshly grated/chopped garlic.

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