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One-Pan Greek Meatball and Risoni Bake

With all the makings of a weeknight winner, this comforting, one-pan dish is a spoonable delight of bright flavours. Lemon, dill and feta add zing to saucy risoni and moreish lamb meatballs for a pasta that's on the lighter side.

45 Minutes

Recipe

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01

Prepare Vegetables

Preheat oven to 200°C fan-forced. Finely chop dill. Crush garlic. Slice zucchini into rounds. Finely grate lemon zest.

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02

Make Meatballs

Place mince, ½ the dill, garlic and lemon zest in a large bowl. Crumble in ½ the feta and season with ¼ teaspoon salt and pepper. Mix well to combine. Shape into 8 heaped tablespoon-sized meatballs.

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03

Brown Meatballs

Heat oil in an ovenproof frypan over medium-high heat. Add meatballs and cook for 4–5 minutes or until browned on all sides.

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04

Add Risoni

Add zucchini and cook, stirring occasionally, for 2-3 minutes or until golden. Add risoni, tinned tomatoes, ½ stock cube and 250ml (1 cup) water to pan. Season with salt and pepper. Bring to a simmer and stir to ensure risoni doesn't stick to the bottom of the pan.

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05

Bake Meatballs

Transfer pan to oven and bake for 15 minutes or until risoni is tender and meatballs are cooked through.

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06

Plate Up

Cut lemon into wedges. Divide meatballs and risoni between bowls and sprinkle with remaining dill and feta. Serve with lemon wedges.

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One-Pan Greek Meatball and Risoni Bake

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami