Ingredients
2 tbsp olive oil
1 onion, diced finely
3 garlic cloves, crushed
500g beef mince
1/3 cup basil leaves, chopped, plus extra leaves to serve
¼ cup breadcrumbs
1 cup grated cheddar cheese
1 egg
2 tbsp tomato paste
400g can diced tomatoes
2½ cups beef stock
1½ cups water
1½ cups risoni
½ cup flaked almonds
Mixed salad, to serve
Method
-
Preheat oven to 180 degrees C.
-
In a large flameproof casserole dish, heat 1 tbsp oil on medium. Saute onion and garlic 3-4 mins until soft. Cool.
-
In a large bowl, combine onion mixture with mince, basil, breadcrumbs, ¼ cup cheese and egg. Season to taste. Mix well. Roll tbsp of mixture into balls.
-
In same casserole dish, heat remaining oil on medium. Cook meatballs, turning, 4-5 mins.
-
Stir in tomato paste, cook 30 secs. Add diced tomatoes, stock and the water. Bring to the boil and add risoni. Bring to simmer. Bake in oven, covered, 10 mins.
-
Increase oven to 220 degrees C. Sprinkle meatballs with remaining cheese and almonds. Bake 10 mins until cheese melts. Serve with extra basil and mixed salad leaves.
Cook's tip
Replace flaked almonds with any chopped nuts or seeds you have on hand.
You might also like:
