MEATBALLS WITH RISONI

MEATBALLS WITH RISONI

Pork sausages make tasty little meatballs in this speedy dinner idea.

INGREDIENTS

• 600g Italian pork sausages
• 2 tbs olive oil
• 75g pancetta, chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g risoni or orzo pasta
• 400g can Ardmona Chopped Tomatoes
• 1 tbs tomato paste
• 1 cup (250ml) red wine
• Finely chopped flat-leaf parsley leaves and grated parmesan, to serve

• METHOD

  • 1
    Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.
  • 2
    Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until golden. Remove and set aside. Add pancetta to the pan and cook for 2-3 minutes until slightly crisp, then add the onion and garlic, and cook for a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to low and cook for a final 10 minutes or until the risoni is cooked and liquid has absorbed.
  • 3
    Divide among bowls and scatter with chopped parsley and parmesan to serve.