Beef Meatballs with Tomato Risoni

Ingredients: The ingredient amounts are for four servings.

• Lean Beef Mince 500g or 1.1lb
• Panko Breadcrumbs 30g or 1oz
• Parmesan 20g or 0.7oz
• Onion 1 small
• Garlic Cloves 2
• Sundried Tomato 30g or 1oz
• Parsley 1 tbsp
• Tomato Puree 1 tsp
• Paprika 1 tsp
• Salt ½ tsp
• Black Pepper ½ tsp
• Orzo 260g or 9oz, dry
• Sauce : 1 small onion, 2 garlic cloves, 1 tbsp tomato puree, 500ml chicken stock, 100ml light cooking cream, 100g spinach, 25g parmesan, juice of ½ lemon, pinch of salt and pepper.
• Egg 1

Instructions:

SPreheat the oven to 220°C (200°C fan) / 425°F.

In a large mixing bowl, combine the beef mince, panko breadcrumbs, Parmesan,
finely diced onion, minced garlic, chopped sundried tomatoes, parsley, egg,
tomato paste, paprika, salt, and black pepper. Mix thoroughly until combined.

Roll the mixture into evenly sized meatballs, approximately 12 depending on size.
Arrange on the lined baking tray, spray lightly with oil, and bake for 20 to 25
minutes until golden and cooked through.

While the meatballs bake, place a large, deep pan or skillet over medium heat.
Add a drizzle of olive oil, then sauté the diced onion and minced garlic for 2 to 3
minutes until softened. Add the chopped sundried tomatoes, dry orzo, and tomato
paste. Stir and fry for 1 to 2 minutes to toast the orzo slightly.

Pour in the chicken stock and bring to a gentle simmer. Cook for 8 to 10 minutes,
stirring frequently, until the orzo is tender and most of the liquid has been
absorbed.

Reduce the heat to low. Stir through the light cooking cream, fresh spinach, and
grated Parmesan. Continue stirring until the spinach has wilted and the sauce is
creamy. Season with salt and black pepper to taste, then squeeze in the lemon
juice and stir once more.

Spoon the creamy tomato risoni into bowls, top with the baked meatballs, and
finish with an extra grating of Parmesan if desired. Serve immediately.