Julie’s Italian meatball bake
10
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Onion
1 medium, finely chopped
Red capsicum
2 medium, finely chopped
Garlic
2 clove(s), crushed
Dried oregano
2 tsp
Dried chilli flakes
¼ tsp
Chicken stock
2 cup(s), (500ml)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Fresh lemon rind
1 tsp, finely grated
Risoni (orzo) pasta
80 g
Julie’s meatballs
20 individual, thawed
Light mozzarella cheese
⅔ cup(s), grated, (80g)
Grated parmesan cheese
¼ cup(s), (20g)
Mixed salad leaves
1 cup(s), to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan (with lid) with oil and heat over medium heat. Cook onion and capsicums, stirring, for 5 minutes. Add garlic, oregano and chilli and cook, stirring, a further 1 minute. Stir in stock and tomatoes and bring to the boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer a further 10 minutes. Stir in rind and season with salt and pepper.
2
Meanwhile, cook the risoni for 3 minutes less than instructed on packet. Drain, refresh under cold running water, then drain again and set aside.
3
Preheat oven to 180°C. Place meatballs into a medium baking dish. Spoon risoni around the meatballs, then pour over tomato mixture and sprinkle with mozzarella and parmesan. Bake for 20 minutes or until cheese is melted and lightly browned. Serve with salad leaves.
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