Woot! I'm back baby! Picked up my laptop from the apple store today after hearing good news from Genius Simon that it was back up and running.
I've been trying a whole lot of recipes from the Masterchef website. Not always the ones they feature on the show, but also the ones the sponsors put up. And now that I have my own kitchen, I can cook whatever I want, and as many meatballs as I want! Om... ah nom nom nom nom!!
I had never made meatball mix with stock before. I was a little hesitant at first wondering if the mixture would even combine with liquid. But the breadcrumbs did an excellent job of soaking them up. For a mixture with not that many ingredients, it should did smell fantastic as I was rolling them into little balls of delicious-ness.
The end result, juicy, flavoursome packed meatballs, with pasta and a rich tomato sauce, all in done in less than an hour.
Meatballs with Tomato Risoni
Get your hands on:
1L beef stock
500g beef mince
1 clove garlic, crushed
1 egg, lightly beaten
1 cup dried breadcrumbs
1 tbsp oil
4 tbsp no added salt tomato paste
½ tsp dried rosemary
1 ½ cups risoni pasta
2 ripe tomatoes, diced
Serve it with:
chopped parsley or basil, to garnish
shaved parmesan, to serve
1. Combine ½ cup stock with mince, garlic, egg & breadcrumbs. Roll into balls.
2. Heat oil in a large frying pan. Add meatballs & cook until browned all over. Pour over remaining stock, tomato paste & rosemary. Bring to the boil, reduce heat & cook, covered, for 10 mins, stirring occasionally.
3. Stir in risoni & tomatoes. Cook for 8 mins, uncovered, stirring occasionally, or until pasta is al dente. Garnish with parsley & serve with steamed vegetables and parmesan.