Baked Greek-style meatballs with risoni
- 500g lean lamb mince
- 1 cup fresh multigrain breadcrumbs (see tips)
- 1 medium brown onion, finely chopped
- 1 tablespoon ground cumin
- 2 egg whites
- 1 tablespoon olive oil
- 1 large carrot, diced
- 1 small fennel bulb, halved,
- thinly sliced, fronds reserved and chopped
- 1 cup risoni
- 3½ cups reduced-salt chicken stock
- 2 cloves garlic, crushed
- 400g can no-added-salt chopped tomatoes
- 2 tablespoons no-added-salt tomato paste
- 8 cups baby spinach
- 75g feta
- 2 teaspoons lemon zest
1 Preheat oven to 160°C. In a bowl, combine the lamb, breadcrumbs, onion, cumin and egg whites. Shape into 16 meatballs. Spray with oil.
2 Heat half of the olive oil in a large 2.5L or 10-cup capacity ovenproof dish over medium. Add meatballs and cook, turning occasionally, for 5 minutes, or until browned. Transfer meatballs to a plate.
3 Add remaining oil to dish. Cook carrot and fennel, stirring, for 3 minutes, or until soft. Add risoni, stock and garlic, and stir to combine. Add stock mixture, canned tomatoes and tomato paste, and stir to combine. Bring to the boil. Remove from heat. Add meatballs and cover with foil. Bake for 35 minutes, or until risoni is tender and liquid has absorbed. Remove from oven, stir through baby spinach and stand for 5 minutes.
4 Serve meatballs in sauce, top with feta, lemon zest and chopped reserved fennel fronds.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 4g
Dietary fibre 5g
Make it gluten free: Use gluten-free breadcrumbs and pasta. Check cumin, stock and tomato paste are gluten free.
Process 1 slice multigrain bread to make crumbs.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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