Meatballs with risoni

Tasty Meatballs with risoni Recipe

Pork sausages make tasty little meatballs in this speedy dinner idea.
Meatballs with risoni
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 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 chopped tomatoes

  • 1 tbs tomato paste

  • 1 cup (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.

  • Step 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.

  • Step 3

    Divide among bowls and scatter with chopped parsley and parmesan to serve.

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