(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.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6g
Dietary fibre 8g
Make it gluten free: Use gluten-free pasta and check allspice is gluten free.
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