Pork Arrabiata Meatball Risoni
|
|
Pork Arrabiata Meatball Risoni
|
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 2tbsp Olive Oil
- 750g Pork Sausagesmeat removed from casings & rolled into small meatballs
- 2 Long Red Chiliesthinly sliced
- 4cloves Garliccrushed
- 1 1/2cups Risoni
- 2tbsp Basil Leaveschopped plus extra to serve
- 1/2cup Dry White Wine
- 2cups Chicken Stock
- 400g Diced Tomatoes1 can
- 200g Bocconcinidrained
Instructions
- Heat olive oil in a large frying pan over medium high heat.
- Cook meatballs until browned all over and cooked through. Remove from pan. Cook in batches if necessary.
- Add chili & garlic to pan and cook for about 1 minute.
- Add risoni and basil and stir to mix through and coat the risoni. Cook for about 1 minute.
- Add wine and cook for about 1 minute until almost evaporated.
- Add stock & tomatoes and stir to mix through. Cover pan, reduce heat to low and cook for about 8 minutes until liquid is absorbed by risoni. If there is still too much liquid after 8 minutes then continue cooking with the lid off to allow it to evaporate.
- Preheat grill
- With lid removed, add and arrange pork meatballs over the top of the risoni.
- Spread the bocconcini over the risoni and between the meatballs, then place under the grill for a few minutes until the bocconcini melts.
- Remove from grill and spoon onto serving plates topped with extra basil leaves.