Spicy Meatballs with Fetta and Risoni
These are meatballs, but make them Middle Eastern, and I think I’ve found my new favourite winter dish. It's beautifully comforting with the sweet but spicy tomato sauce, delicious pops of pine nuts and a zesty, herby risoni that really completes it (don't skip the herby risoni; once you've tried them together, you'll get it). I used to brown my meatballs in a fry pan every time but I've started roasting them which is a time saving hack (needed, I'm a mum), which really helps to reduce my time in the kitchen for this recipe.
Ingredients
For the meatballs:
- 1kg beef mince
- 100g Parmesan, finely grated
- 4 garlic cloves, finely chopped or grated
- 1 onion, finely diced
- ½ cup panko breadcrumbs
- 250g ricotta cheese
- 80g pine nuts, toasted
- 1 egg
- 2 ½ tsp sea salt flakes, crushed
- ¼ cup extra virgin olive oil
For the sauce:
- ¼ cup olive oil
- 5 cloves garlic, finely chopped, sliced or grated
- 1 onion, finely chopped
- 2 x 400g tins whole tomatoes
- 70g harissa paste
- ½ bunch parsley, tied with kitchen twine
- 1 cinnamon stick
- 1 tsp sugar
- Parmesan rind (optional)
To serve:
- Dill
- 200g Riverina Greek Style Fetta
For the risoni:
- 350g risoni
- ¼ cup dill leaves, finely chopped
- ¼ cup parsley leaves, finely chopped
- ¼ cup chives, finely chopped
- ¼ cup mint, finely chopped
- 1 garlic clove, finely grated or chopped
- ¼ cup extra virgin olive oil
- Zest of 1 lemon
- Juice of ½ lemon
Serves 4 with meatballs leftover to freeze
Method
- Preheat the oven to 220°C.
- Prepare meatballs. Combine all ingredients in a bowl and gently mix until incorporated.
- Roll meatballs and place on a tray.
- Drizzle with olive oil and roast until golden brown (10-15 minutes).
- For the sauce, place a large pot over medium heat.
- Add olive oil, onion and garlic and sauté until tender.
- Add tinned tomatoes (crushing the whole tomatoes in your hand as you add them), harissa, parsley, cinnamon stick, sugar, a good pinch of salt and a Parmesan rind if you have one.
- Add meatballs and their juices to the sauce, cover with a lid ajar and simmer on low for 2-3 hours.
- Crumble half your feta into the sauce, then to serve, top meatballs with remaining feta and dill.
- Meanwhile, for the herby risoni, cook the risoni in salty, boiling water and strain.
- In a mixing bowl, combine risoni, herbs, garlic, olive oil and lemon zest and juice.
- Taste and season with salt flakes and serve alongside meatballs.