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Julie’s Italian meatball bake

Julie’s Italian meatball bake

Total Time
50 min
10 min
40 min



1 medium, finely chopped

Red capsicum

2 medium, finely chopped


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

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)


  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.