Recipes Meatballs with risoni

Recipes Meatballs with risoni

Recipes Meatballs with risoni

Recipes Meatballs with risoni Pig sausages make tasty little meatballs in this particular speedy dinner idea. Meatballs with risoni


  • 600g Italian pork sausages
  • 2 tbs olive oil
  • 75g pancetta, chopped
  • 1 onion, finely chopped
  • 2 garlic clove cloves, finely chopped
  • 400g risoni or orzo nudeln
  • 400g can chopped tomatoes
  • 1 tbs tomato insert
  • 1 mug (250ml) red wine
  • Finely chopped flat-leaf parsley leaves, to serve
  • Grated parmesan, to serve


  • Step 1 Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.
  • Stage 2

    Heat oil inside a deep frypan over medium warmth and cook the meatballs, turning, regarding 3-4 minutes until golden. Remove and set aside. Increase pancetta to the pan and cook for 2-3 moments until slightly crisp, then add the onion and garlic clove, and cook regarding a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomato vegetables, tomato paste, wines and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to lower and cook for any final 10 minutes or until the risoni is usually cooked and liquid offers absorbed.

  • Stage 3 Divide among bowls and scatter with cut parsley and parmesan to serve.