ONE-PAN MOZZARELLA MEATBALL BAKE
SERVES 4 PREP 15 MINUTES (PLUS REFRIGERATION) COOK 40 MINUTES
50g piece mozzarella 3 sprigs fresh rosemary 550g pork and veal mince 2 garlic cloves, finely chopped 1 tablespoon chopped fresh oregano leaves, plus extra leaves, to serve 1 egg, lightly beaten ¾ cup fresh breadcrumbs 1½ tablespoons extra virgin olive oil 1 brown onion, chopped 1½ cups chicken stock 2 x 410g cans tomatoes and paste ¾ cup dried risoni pasta ¹⁄³ cup grated parmesan, to serve
1 Cut mozzarella into 8 pieces. Remove leaves from 2 rosemary sprigs and finely chop. Place mince, garlic, chopped rosemary, oregano, egg and breadcrumbs in a bowl. Season with salt and pepper. Mix well to combine. 2 Shape ¼ cup mince mixture into a ball. Flatten to form a disc. Place 1 piece of cheese in centre of disc. Shape disc of mince mixture into a ball, making sure it totally encloses the cheese. Place on a baking paper-lined tray. Repeat with remaining mince mixture and cheese to make 8 meatballs. Refrigerate for 30 minutes. 3 Preheat oven to 190°C/170°C fan-forced. 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. 4 Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add remaining rosemary sprig. Cook, stirring, for 1 minute. Add stock and tomatoes. Bring to the boil. Stir in risoni. Season with salt and pepper. Return meatballs to pan. 5 Bake for 20 to 25 minutes, gently stirring halfway through cooking, or until risoni is tender and meatballs are cooked through. Discard rosemary sprig. Serve sprinkled with parmesan and extra oregano. NUTRITION: (per serve) 2535kj; 24.7g fat; 9.1g sat fat; 46.9g protein; 44.3g carbs; 8g fibre; 147mg chol; 994mg sodium.