Our red pesto – made with chargrilled capsicum, sun-dried tomatoes, parmesan, basil and garlic – puts a fun twist on this meatball risoni. Garnish it with parsley for an extra herby hit and grated Parmesan for a sharp bite. Bring all those elements together and you’ve got a filling dinner that delivers with every mouthful.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
beef-style stock powder
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
red pesto(ContainsMilk, Tree Nuts)
baby spinach leaves
Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the parsley leaves.
In a medium saucepan, heat a good drizzle of olive oil over a medium-high heat. Add the carrot and cook until slightly softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, water, brown sugar, beef stock and risoni. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the water has been absorbed, 15-18 minutes.
TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' means the risoni is cooked through but still has a tiny bit of firmness in the middle.
While the risoni is cooking, combine the beef mince, egg, fine breadcrumbs (see ingredients list), the salt, garlic & herb seasoning and a pinch of pepper in a large bowl. Using damp hands, shape a tablespoon of the beef mixture into a meatball. Set aside on a plate and repeat with the remaining beef mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning often, until browned and cooked through, 8-10 minutes. Transfer to a plate.
TIP: Don't worry if the spice blend burns a little in the pan, this adds to the flavour! TIP: Reduce the heat to medium if the meatballs are browning too quickly.
When the risoni is done, reduce the heat to low. Stir through the grated Parmesan cheese (reserve some for garnish), red pesto, butter and baby spinach leaves. Add the meatballs and cover the saucepan with a lid. Cook until the spinach is just wilted, 1-2 minutes. Remove the pan from the heat and season to taste with salt and pepper.
Divide the garlic-herb meatballs and red pesto risoni between bowls. Garnish with the parsley and reserved Parmesan cheese.