This saucy all-rounder lifts flag­ging en­ergy lev­els with rich flavour!

Healthy Food Guide (Australia) - - CONTENTS -

Try th­ese Greek-style meat­balls with risoni

2 tea­spoons bal­samic vine­gar ¼ cup risoni 2 ta­ble­spoons ex­tra-light ri­cotta 1 Place mince, all­spice, half of the pars­ley and half of 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; cook, stir­ring, un­til soft. Add re­main­ing oregano with tomato paste; cook, stir­ring, for 1 minute. Stir chopped toma­toes into mix­ture with ¼ cup cold wa­ter; 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 in­struc­tions; drain and place in a serv­ing bowl. Top risoni with meat­balls in sauce and ri­cotta, scat­ter with re­main­ing pars­ley, sea­son with cracked black pep­per and serve with salad.

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