Meatballs

Chef Ray: Greek-Style Meatballs

Full of flavour, the herbs give these meatballs a great zing. The risoni provides fuel for workouts and the protein of the red meat helps with recovery.

Greek-Style Meatballs

Full of flavour, the herbs give these meatballs a great zing. The risoni provides fuel for workouts and the protein of the red meat helps with recovery.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Keyword: Greek-Style Meatballs, Healthy Eating, Healthy Food, Healthy Food Guide, HFG, Meatballs
Servings: 1
Cost: $7.85

Ingredients

  • 125 g lean lamb mince
  • pinch allspice
  • 2 Tbsps. fresh flat-leaf parsley leaves, chopped
  • 1 tsp dried oregano
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 Tbsp. no-added-salt tomato paste
  • 1 400g can no-added-salt chopped tomatoes
  • ½ cup risoni
  • 2 Tbsps. extra-light smooth ricotta
  • 60 g mixed salad leaves, to serve
  • 2 Tbsps. balsamic vinegar, to serve

Instructions

  • Place mince, allspice, half the parsley and half the oreganno in a mixing bowl. Using wet hands, mix together ingredients until well combined.
  • Lightly spray a saucepan with olive oil and heat over medium heat. Add onion and garlic and cook, stirring, for 3-5 minutes or until softened. Add remaining oregano and tomato paste and cook, stirring, for further minute. Add chopped tomatoes and ¼ cup cold water, stirring well to combine. Bring mixture to the boil.
  • Add meatballs, reduce heat to low and simmer for 10-15 minutes or until meatballs are cooked through and sauce has thickened.
  • Meanwhile, cook risoni according to packet instructions. Drain and transfer to a serving biwl. Top risoni with meatballlsin sauce, and then ricotta. Garnish with remaining parsley. Serve with mixed salad leaves drizzled with balsamic vinegar.

Notes

Macri, Liz; (Apr 2022) Meal For One in: Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.

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