Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “February, 2014”

Risoni Meatball Bake

There’s not much that can’t be improved by the addition of some meatballs.  And when the meatballs are stuffed with gooey mozzarella cheese it’s even better!

I came across this recipe in a newspaper and it has immediately become a meal I will make over and over.  So easy and very, very tasty…

The meatballs are prepared and browned all over first and taken out of the pan.  Add the rest of the ingredients, bring to the boil and pop the meatballs back in.  Thirty minutes later you have the most delicious dish.  All it needs is some garlic bread or a green salad to serve with it..

IMG_3897

Ingredients:

50g mozzarella cheese

2 sprigs fresh rosemary leaves picked and finely chopped

1 sprig of fresh rosemary left whole

600g of pork & veal mince

2 cloves garlic, grated

1 tablespoon finely chopped fresh oregano

1 lightly beaten egg

¾ cup panko crumbs or fresh breadcrumbs

2 tablespoons olive oil

1 medium brown onion chopped

1½ cups chicken stock

2 x 410g cans of tomatoes & paste (Ardmona brand is excellent)

1 teaspoon sugar (the sugar takes the tartness from the tomatoes and gives a lovely flavour)

¾ cup dried risoni pasta

grated Parmesan cheese and oregano leaves to serve

Method:

Cut the mozzarella into 8 even sized pieces

Combine the mince, garlic, finely chopped rosemary, oregano, egg and breadcrumbs in a bowl. Using your hands, mix well

Season with salt & pepper

Roughly divide into eight balls and flatten each one to form a disc

Place a piece of cheese on each disc and roll up to make a ball

(At this stage these can be placed on a baking paper-lined tray and refrigerated for use later if required)

In the meantime, preheat the oven to 190/170c fan-forced.

Heat 1 tablespoon of oil in a heavy based flameproof roasting pan over a medium high heat

Cook the meatballs, turning, for 5 minutes or until browned all over

Transfer to a plate

Heat remaining oil and add the onions

Cook for 5 minutes or so until softened

Add remaining rosemary sprig, chicken stock and tomatoes

Bring to the boil and add the risoni

Stir well and add salt & pepper & sugar to taste

Return the meatballs to the pan and gently stir to coat them in the sauce

Bake for 25-30 minutes, stirring gently about halfway though cooking, or until the risoni is tender and the meatballs are cooked through.

Discard rosemary sprig

Serve sprinkled with Parmesan cheese and oregano leaves

Bon Appétit!  🙂

Super Quick Chicken and Sweetcorn Soup

One of our favourite soups is Chicken & Sweet Corn.  Everybody seems to love this fabulous combination of creamed corn and chicken stock.

This is a very quick version and though not technically authentic, it is delicious and filling and freezes well.  I buy a cooked roast chicken, a packet of sliced ham and some premium chicken stock already prepared.  Put it all together and you have this lovely soup in minutes…

The quantities below will give you 4-6 generous bowls depending on how greedy you are feeling…

Chicken & Sweetcorn Soup

Ingredients:

1 litre of chicken stock

3 cans of creamed Corn

1 cup of shredded cooked chicken

1 cup of shredded cooked ham

1 teaspoon of sesame oil

1 teaspoon of fish sauce

6 spring onions finely sliced plus extra couple for garnish…

2 eggs beaten

Salt & pepper to season

Method:

Heat the stock and the creamed corn until boiling

Add the shredded chicken and ham and stir to combine

Add the sesame oil and fish sauce

Bring back to the boil and simmer for a few minutes

Stir through the finely sliced spring onions

Drizzle in the egg mixture and slowly stir until the soup has thickened

Season to taste with salt & pepper if required

Serve piping hot garnished with additional finely sliced spring onions

Bon Appetit!  🙂

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