Meatballs with risoni

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PHOTO: Scott Hawkins, Rob Shaw,,
PHOTO: Scott Hawkins, Rob Shaw,,
Prep Time: 25 minutes
Servings: 4
Cooking Time: 35 minutes
  • 500g - beef mince (or mince of your choice)
  • 250ml - dried breadcrumbs
  • 2 - onions, finely chopped
  • 2 - rashers rindless bacon, finely chopped
  • 60ml - chopped parsley, plus 30ml (2T) extra
  • 60ml - chopped mint
  • 1 - egg
  • - salt and freshly ground pepper
  • 30ml - olive oil
  • 750ml - chicken stock
  • 250ml - risoni pasta (or pasta of your choice)
  • 250g - punnet cherry tomatoes, halved
  • 4 - baby marrows, halved


1. In a large bowl, combine the mince, breadcrumbs, 1 chopped onion, bacon, herbs and egg. Season with salt and pepper and mix well. Roll heaped teaspoons of the mixture into balls. Place on a baking sheet and refrigerate for 20 minutes.

2. In a large saucepan, heat half the oil on high. Sauté the remaining onion for 2-3 minutes. Add 625ml (2½c) of the stock and bring to the boil. Stir in the pasta and reduce the heat to low. Simmer for 10-15 minutes. Add the tomatoes in the last 5 minutes.

3. In a large frying pan, heat the remaining oil. Brown the meatballs for 4-5 minutes, then add the remaining stock and simmer for 3 minutes. Reserve 16 meatballs.

4. Preheat a chargrill pan on high. Spray the baby marrows with oil and season with salt and pepper, then grill for 1-2 minutes each side until grill marks appear.

5. Serve the pasta and tomatoes with the meatballs and zucchini. Garnish with parsley.

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