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.
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