Meatball, risoni and feta bake
Meatball, risoni and feta bake
Ingredients
Meatball, risoni and fetta bake
- 600 g beef mince
- 1/2 cup soft fresh breadcrumbs
- 1 egg, lightly whisked
- 2 green onions, finely chopped
- 1 tbsp finely chopped oregano leaves, plus extra, to garnish
- 1 clove garlic, crushed
- 1 tbsp vegetable or olive oil
- 1 large beef stock cube
- 2 400g cans cherry tomatoes
- 1 1/2 cups risoni
- 80 g baby spinach leaves
- 100 g feta, crumbled
Steps
Meatball, risoni and feta bake
- Preheat oven to 200°C (180°C fan-forced). Combine mince, breadcrumbs, egg, onion, oregano and garlic in a bowl. Season. Roll mixture into 24 meatballs.
- Heat oil in a large heavy-based flameproof roasting pan over moderately high heat. Add meatballs; cook and tum for 4 minutes or until browned. Transfer pan to oven; bake for 10 minutes. Remove from oven.
- Combine crumbled stock cube and 2 cups boiling water in a heatproof jug. Pour into pan. Stir in tomatoes and risoni. Cover with foil; bake, stirring occasionally, for 30 minutes or until risoni is tender. Remove from oven.
- Stir in spinach. Stand, covered, for 5 minutes or until spinach wilts. Serve topped with feta and extra oregano leaves.