1 pack Harvey Beef Premium Beef Mince Meatballs
4 large sage leaves
⅓ cup chopped parsley
2 cloves garlic
⅓ cup parmesan, grated
½ cup panko breadcrumbs (or crumbs made from stale sourdough)
1 egg
1 tsp flakey salt Sauce
1 Tbsp olive oil
1 onion, sliced thinly
1 garlic clove, crushed
8 sage leaves
1 cup stock, vegetable or chicken
250ml thin cream
Zest of ¼ lemon
Salt and pepper to taste Extras
⅓ cup parmesan
2 cups risoni, cooked to packet instructions
200g English spinach, roughly chopped
½ cup sunflower seeds, toasted
1. Preheat oven to 200°C
2. Heat a large, oven safe pan over medium high heat and add oil.
3. Add onion, garlic and sage and toss until aromatic, 2 minutes. Add stock, cream and lemon and bring to a gentle simmer for 3 minutes before checking seasoning, turning off the heat and covering.
4. For the meatballs, place sage, parsley, garlic, parmesan and panko in a small food processor and blitz until well combined. You could also chop the garlic and herbs finely and stir through the breadcrumbs.
5. Combine the mince, breadcrumb mix, egg and salt in a medium bowl and use your hands to mix together.
6. Roll the meatball mix into golf-ball sized pieces (approx 20-25) and place them straight into the prepared sauce in the pan.
7. Once the meatballs are all rolled and in the pan, top each with a little extra parmesan and move the pan to the oven.
8. Cook uncovered, for 15 minutes until lightly browned and cooked through.
9. To organise your meal prep, place even amounts of cooked risoni, spinach and meatballs with sauce in each of your containers.
10. Top each serve of risoni with the toasted seeds. Cover and store until ready to enjoy. COOKS NOTES
This dish will sit for up to five days in the refrigerator.
If you are using the dish as a family meal, stir the spinach through the risoni, serve evenly to each bowl, top with meatballs and sauce then sprinkle with toasted seeds.