Mozzarella meatballs with riso

  • 60 g mozzarella
  • 2 tsps rosemary
  • 550 g beef mince
  • 2 clove garlic (or one big one finely chopped)
  • 1 tbsp oregano (finely chopped)
  • 1 egg (lightly beaten)
  • 3/4 c breadcrumbs
  • 1 1/2 tbsps olive oil
  • 1 brown onion (chopped)
  • 1 cube chicken stock (dissolved in 1 1/2 cup boiling water)
  • 2 can tomatoes
  • 3/4 c dried riso pasta
  • Salt and pepper
  1. Prepare all your ingredients.
  2. Cut mozzarella into eight equal squares. Combine mince, garlic, chopped rosemary, oregano, egg and breadcrumbs in a bowl. Season with salt and pepper. Mix well with wet hands—the more you work through the meat, the better your meatballs will keep together.
  3. Shape 1/4 cup mince mixture into a ball. Flatten to form a disc. Place 1 piece of cheese in centre of disc. Shape mince into a ball to enclose cheese. Place on a baking paper-lined tray. Repeat with remaining mince mixture and cheese to make 8 large meatballs. Refrigerate for 15 minutes.
  4. Preheat oven to 190C. Heat 1 tablespoon oil in an 8-cup capacity heavy-based, flameproof roasting pan over medium-high heat. Cook meatballs, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
  5. Heat remaining oil in pan. Add onion. Cook, stirring for 5 minutes, or until softened. Add stock and tomatoes. Bring to the boil and season to taste. Stir in riso and return meatballs to pan.
  6. Bake for 20 minutes, stirring gently halfway through cooking, or until riso is tender and meatballs are cooked through.

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