(at time of publication)
- 125g lean lamb mince
- pinch allspice
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 teaspoon dried oregano
- olive oil spray
- 1 small brown onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon no-added-salt tomato paste
- 400g can no-added-salt chopped tomatoes
- 1½ cups mixed salad leaves
- 2 teaspoons balsamic vinegar
- ¼ cup risoni
- 2 tablespoons light ricotta
- freshly ground black pepper
1 Place mince, allspice, half the parsley and half the oregano in a medium bowl. Wet hands and mix to combine. Shape teaspoons of mixture into 6-8 small balls.
2 Spray a medium saucepan with olive oil and place over medium heat. Add onion and garlic and cook, stirring, until soft. Add remaining oregano with tomato paste and cook, stirring, for 1 minute. Stir chopped tomatoes into the mixture with 1/4 cup cold water and bring to the boil.
3 Add meatballs to saucepan. Reduce heat to low and simmer, uncovered, for 10-15 minutes, or until meatballs are cooked through and sauce thickens.
4 Meanwhile, dress salad leaves with balsamic vinegar. Cook risoni according to packet directions, drain and place in a serving bowl. Top risoni with meatballs in sauce and ricotta, scatter with remaining parsley, season with pepper and serve with salad.
Make it gluten free: Use gluten-free pasta and check allspice is gluten free.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6g
Dietary fibre 8g
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