MEATBALL & RISONI BAKE

SERVES 4 PREP 20 MINS COOK 35 MINS

• ¼ cup olive oil

• 1 onion, finely diced

• 3 garlic cloves, crushed

• 500g beef mince

• ¹⁄³ cup basil leaves, chopped, plus extra leaves to serve

• ¼ cup breadcrumbs

• 1 cup grated cheddar cheese

• 2 ½ tbsp tomato paste

• 1 egg

• 400g can diced tomatoes

• 2 ½ cups beef stock

• 1 ½ cups risoni

• ½ cup flaked almonds

• mixed salad, to serve

1 Preheat oven to 180°C.

2 In a large flameproof casserole dish, heat 1 tbsp oil on medium. Saute onion and garlic. Transfer to large bowl and combine with mince, basil, breadcrumbs, ¼ cup cheese, ½ tbsp tomato paste and egg. Season with salt and pepper. Roll tablespoons of mixture into balls. In the same casserole dish, heat 1 tbsp oil on mediumhigh. Fry meatballs, in batches, until brown on all sides. Remove from pan.

3 In same dish, fry remaining 2 tbsp tomato paste 20 secs, then add tomatoes, stock and 1½ cups water. Bring to boil and add risoni. Cook 3 mins, stirring occasionally to stop risoni sticking. Place meatballs into liquid and cover with a lid. Bake 10 mins.

4 Increase oven to 220°C. Sprinkle meatballs with remaining ¾ cup cheese and almonds. Bake, uncovered, 10 mins until cheese melts.

5 Serve with extra basil leaves and mixed salad leaves.