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Greek meatballs with herb risoni
Greek meatballs with herb risoni
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Winter comfort meal with low-fat goodness.
Ingredients:
  • 500g lean pork mince
  • 35g (1/2 cup) fresh sourdough breadcrumbs
  • 25g feta, crumbled
  • 40.00 ml fresh chives, chopped
  • 40.00 ml fresh oregano, chopped
  • 1 red onion, finely chopped
  • 44.40 gm no-added-salt tomato paste
  • 400g can crushed tomatoes
  • 20g pitted kalamata olives, sliced
  • 40.00 gm water
  • 165g (3/4 cup) risoni pasta
  • 1 large zucchini, trimmed, coarsely grated
  • 2 tsp lemon rind, finely grated
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 170C/150C fan forced. Combine mince, breadcrumbs, feta, half of the chives, and half of the oregano in a bowl using your hands. Shape the mixture into 24 meatballs using a tablespoon.
  • - Heat a large non-stick frying pan over medium heat and spray with olive oil. - Cook meatballs in 2 batches for 2-3 minutes until browned, then transfer to a large casserole dish. - Wipe the pan clean with a paper towel.
  • Heat a pan over medium heat. Spray with oil, then add onion and cook for 5 minutes until soft, stirring occasionally. Next, add garlic and cook for 30 seconds. Stir in paste and cook for 1 minute. Add tomato, olives, and water, and bring to a boil. Pour the mixture over meatballs and bake uncovered for 35 minutes, or until the sauce thickens to perfection.
  • While the risoni is cooking in a saucepan of lightly salted boiling water until al dente, drain well and return to the saucepan. Mix in the zucchini, lemon rind, and the rest of the chives and oregano.
  • Serve meatballs over a bed of flavorful risoni and paired perfectly with tender beans.

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