Name: Meatball and risoni bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
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

Meatball and risoni bake

An easy tray bake the whole family will love!

Serves 4

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

A hearty casserole for all the family, this meatball and risoni bake is a one-pan wonder. A guaranteed crowd-pleaser for any day of the week.

Looking for more one-pan tray bake recipes?

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:

Porcupine meatballs

Lasagne meatballs

Parmesan meatballs with roasted sweet potato

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

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