Risoni Mozzarella Meatballs
Servings: 4
For fans of pasta and meatballs, this Risoni Mozzarella Meatballs recipe features melty mozzarella-stuffed meatballs cooked in a tomatoey sauce with risoni (orzo) pasta. It's incredibly comforting, family-friendly and is easily made in just one pan. The ideal side is a simple green salad.
Ingredients
Meatballs (makes approximately 16 meatballs)
- 500 g 1 lb 2 oz regular minced (ground) beef
- ½ brown onion finely chopped
- 1 tsp freshly minced garlic
- 1 egg
- 1 tbsp finely chopped flat-leaf parsley
- ⅔ cup 40 g panko breadcrumbs
- ¾ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 50 g 1¾ oz mozzarella, cut into 16 cubes (approx 1 cm/½ inch cubes)
Sauce
- 2 tbsp olive oil
- ½ brown onion finely chopped
- 1 tsp freshly minced garlic
- 1 tbsp tomato paste
- 1 cup 200 g risoni (orzo)
- 2½ cups 625 ml chicken stock
- 1 cup 250 g passata or crushed tomatoes
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 cup 100 g freshly grated parmesan, plus extra to serve
- ¼ cup 7 g basil leaves, picked, plus extra to serve
Instructions
- In a large bowl, combine the meatball ingredients, except for the mozzarella. Using your hands, mix well until just combined (if you overwork the meatballs, they will be tough). Roll the mixture into balls, aiming for roughly 2 heaped tablespoons of mixture per meatball.
- Working with one meatball at a time, flatten each meatball into a disc, place the cheese in the centre, then shape the mixture back into a ball, enclosing the cheese.
- Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Brown the meatballs on all sides for 4–6 minutes until just cooked. Set aside.
- Drain any excess oil from the pan, then use 1 tablespoon of water to deglaze and scrape up any sticky bits from the bottom of the pan if needed. Add the onion and garlic and cook, stirring, for 3–4 minutes until softened.
- Stir through the tomato paste, then add the risoni, chicken stock, passata, salt and pepper. Bring to a simmer, then immediately reduce the heat to the lowest setting. Cover and cook for 12 minutes, stirring regularly (see note 1).
- Stir through the parmesan and basil before returning the meatballs to the pan. Cover and cook for a further 3–5 minutes on the lowest heat setting until the mozzarella in the centre of the meatballs has melted and the meatballs are heated through.
- Serve topped with extra parmesan and basil.
Notes
Note 1 – The risoni (orzo) has a tendency to quickly stick to the bottom of the pan. The lowest heat setting is important, along with stirring it regularly. I normally give it a stir 3–4 times during the cooking time of 12 minutes, returning the lid each time.
MAKE AHEAD
Prepare the meatballs as per step 1 of the recipe instructions and freeze them for up to 2 months in an airtight container with baking (parchment) paper between the layers to stop them sticking. Thaw in the fridge overnight and resume the recipe from step 2.LEFTOVERS
Can be frozen for up to 2 months or refrigerated in an airtight container for up to 3 days. Thaw in the fridge overnight before reheating for best results.Scan for full recipe:
