Risoni Mozzarella Meatballs
These Risoni Mozzarella Meatballs are a comforting dish of tender meatballs stuffed with gooey mozzarella, served over a bed of risoni in a rich tomato sauce. A perfect family dinner!
Ingredients
- 1 lb ground beef 500 g
- 1/2 medium brown onion finely diced
- 1 teaspoon minced garlic
- 1 large egg
- 1 tablespoon chopped parsley
- 2/3 cup panko bread crumbs 66 g
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup mozzarella cheese cut into 16 small cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon tomato paste
- 1 cup crushed tomatoes or passata 240 ml
- 2 1/2 cups chicken broth 590 ml
- 200 g risoni (orzo) 1 cup
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 cup freshly grated Parmesan cheese 100 g, plus more for serving
- 1/4 cup fresh basil leaves 7 g, plus extra for garnish
Instructions
- In a large mixing bowl, combine the ingredients for the meatballs, excluding the mozzarella. Mix gently with your hands until just blended. Form into balls and place a mozzarella cube inside each.
- In a large skillet, heat the olive oil over medium-high heat. Brown the meatballs evenly for 4-6 minutes. Remove and set aside.
- Deglaze the pan with a tablespoon of water, then add the onion and garlic. Cook until softened.
- Stir in the tomato paste, then add the risoni, chicken broth, crushed tomatoes, salt, and pepper. Bring to a simmer, cover, and cook for 12 minutes.
- Mix in the Parmesan cheese and basil, then return the meatballs to the pan. Cover and cook for another 3-5 minutes.
- Serve garnished with additional Parmesan and basil leaves.