Super Food Ideas - - WEEK 3 -


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.

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