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Swedish meatball risoni tray bake recipe
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Prep Time:
85 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Indulge in a mouthwatering tray bake of Swedish meatballs and creamy pasta.
Ingredients:
  • 20g Salted Butter
  • 9.20 gm Extra Virgin Olive Oil
  • 1 leek, trimmed, thinly sliced
  • 4.00 garlic cloves, finely chopped
  • 2 medium zucchini, trimmed, coarsely chopped
  • 260g (1 1/4 cups) dried risoni pasta
  • 625ml (2 1/2 cups) vegetable liquid stock
  • 300ml ctn pouring cream
  • 1 lemon, rind finely grated
  • 40.00 ml chopped fresh continental parsley
  • Halved cherry tomatoes, to serve (optional)
  • Finely chopped red onion, to serve (optional)
  • 50g (2/3 cup) fresh breadcrumbs, made from day-old bread
  • 80ml (1/3 cup) milk
  • 15g butter
  • 1 brown onion, finely chopped
  • 500g veal mince
  • 1 egg, lightly whisked
  • 40.00 ml finely chopped parsley
  • 1.20 gm table salt
  • 1/4 tsp ground allspice
  • 18.20 gm extra virgin olive oil
Instructions:
  • In a medium bowl, combine breadcrumbs and milk. Let it sit. In a large non-stick frying pan over medium heat, melt butter. Sauté onion and garlic for 3 minutes until soft. Add to breadcrumbs along with mince, egg, parsley, salt, and allspice. Mix well to combine.
  • Prepare a baking tray lined with baking paper. Shape heaped tablespoonfuls of the mixture into balls and place them on the tray. Chill in the refrigerator for 1 hour. Heat oil in a frying pan over medium-high heat. Add the meatballs and cook for 6-8 minutes, turning occasionally until fully cooked. Transfer the cooked meatballs to a plate.
  • After cooking the leek and garlic until soft, sauté the zucchini until golden. Mix in the risoni, then add the stock and cream. Season well and finish by stirring in half of the lemon zest.
  • Preheat your oven to 180C/160C fan forced. Pour the risoni mixture into an 18 x 26cm baking dish. Arrange the meatballs on top and bake for 30 minutes until the risoni is tender and all the liquid is absorbed. Let it rest for 10 minutes before serving.
  • Sprinkle the leftover lemon zest and fresh parsley over the dish before serving. Pair with tomatoes and onion, if preferred.

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