Italian Meatballs with Risoni (Orzo) 🇮🇹

Just as we thought summer would never end, the weather finally turned in Perth.  Time to serve up a warming family meal with meatballs and risoni (also known as orzo), Italian style.  No browning of the meatballs needed in this recipe.  I simply drop them into the simmering tomatoey sauce flavoured with onion, garlic, vegetables and herbs to cook gently until they are ready to receive the risoni or tiny, rice shaped pasta.  A one-pot meal that would have you come back for more.  If the dish looks a little soupy like a pasta risotto, keep in mind that the risoni will soak up the delicious sauce in due time as it cools.

Serves 6

INGREDIENTS

• 225g / 8oz risoni pasta

For the meatballs:

• 500g / 1 lb 2oz beef mince
• 1 large egg, lightly beaten
• ½ cup dried breadcrumbs
• 3 tablespoons flat-leaf parsley, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon sea salt

For the sauce:

• 2 tablespoons olive oil
• 1 onion, peeled & finely chopped
• 1 cup finely chopped mixed vegetables (carrots, celery or capsicums)
• 2 teaspoons dried oregano
• 700g / 1½lb passata
• 3½ cups water
• 1-2 teaspoons sugar, to taste
• 1 teaspoon sea salt

To serve:

• a sprinkling of freshly ground black pepper
• a handful of flat-leaf parsley, finely chopped
• 2 tablespoons grated parmesan cheese

METHOD

1. In a large bowl, place beef mince with egg, bread crumbs, chopped parsley, garlic and salt.  Mix with your hands until just combined.
2. Shape ingredients into small meatballs (about 30).  Place them, with a little space in between, on a tray and let them firm up in the refrigerator for 20 minutes.
3. Heat oil in a heavy-base saucepan or a large frying pan over medium heat until hot.  Sauté the onion for a few minutes until they begin to soften.  Add garlic, mixed vegetables and oregano. Sauté for another 2 minutes, or until the vegetables begin to wilt.
4. Tip in the pasta and the water.  Bring to the boil.  Reduce heat to low.  Cover with a lid and leave to simmer for 10 minutes.
5. Remove the lid and drop the meatballs carefully into the sauce, spacing them evenly.
6. Bring it back to a boil, then reduce heat to low again.  Put the lid back on and leave to simmer for 15 minutes, or until the meatballs are cooked.  Give them a gentle stir midway through.  Season with sugar and salt.
7. Uncover the pan and stir in the risoni.  Cook at a steady simmer for 10 -15 minutes, or until the pasta is cooked, stirring occasionally to ensure they don't stick to the bottom of the pan.   
8. Serve in shallow bowls with a sprinkling of black pepper, chopped parsley and grated parmesan cheese.