Recipe

Stylemyplate’s One Pot Risoni Meatballs

1 Line a plate with plastic wrap. Combine all of the meatball ingredients in a large bowl & gently mix together with your hands.
2 Roll out the mixture between the palms of your hands to form meatballs the size of golf balls placing them on the lined plate as you go. Cover with more cling wrap, then put in the fridge to set whilst you get started on the risoni.
3 Add 20ml of Red Island Extra Virgin Olive Oil to a large deep pan or cast-iron pot over medium heat. Cook the meatballs until they’re seared on all surfaces. Remove from the pan, wipe down any excess filling. Pour the remaining 80ml of oil into the pan, followed by the onions, stirring occasionally for 10 minutes.
4 Add the cinnamon, oregano, parsley & basil, stirring for 2 minutes. Pour in the crushed tomatoes, chicken stock, salt, pepper & sugar. Bring to the boil, then turn the heat down, put on the lid & leave to simmer for 10 minutes, adding the spinach halfway through.
5 Add the meatballs. Bring back to the boil, then cover again & simmer for 20 minutes.
6 Remove the lid, pour in the risoni & gently stir into the sauce. Return to the boil, then reduce the heat & cook for 10-15 minutes until the pasta is cooked, stirring occasionally to ensure the pasta doesn't stick to the bottom of the pan.
7 Serve with remaining herbs & parmesan.