HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Herb Meatballs & Red Pesto Risoni
Garlic-Herb Meatballs & Red Pesto Risoni

Garlic-Herb Meatballs & Red Pesto Risoni

with Parmesan Cheese

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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.

Allergens:GlutenEggsMilkTree Nuts

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit


1 bunch


1 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 packet



1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

1 packet

grated Parmesan cheese


1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 cup


1 tsp

brown sugar

1 unit



¼ tsp


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3540 kJ
Fat41.8 g
of which saturates14.5 g
Carbohydrate61.9 g
of which sugars17 g
Dietary Fibre0 g
Protein51.1 g
Cholesterol0 mg
Sodium2180 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.