Meatballs with risoni

Pork sausages make tasty little meatballs in this speedy dinner idea.

Recipe «Meatballs with risoni» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 600g Italian pork sausages, 2 tbs olive oil, 75g Primo Gourmet Selection Pancetta, chopped, 1 onion, finely chopped, 2 garlic cloves, finely chopped , 400g risoni or orzo pasta, 400g can chopped tomatoes, 1 tbs tomato paste , 1 cup red wine, Finely chopped flat-leaf parsley leaves and grated parmesan, to serve.

Ingredients:

• 600g Italian pork sausages 
• 2 tbs olive oil 
• 75g Primo Gourmet Selection Pancetta, chopped 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 400g risoni or orzo pasta 
• 400g can chopped tomatoes 
• 1 tbs tomato paste 
• 1 cup red wine 
• Finely chopped flat-leaf parsley leaves and grated parmesan, to serve 

Instructions

1. Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.
2. Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until golden. Remove and set aside. Add pancetta to the pan and cook for 2-3 minutes until slightly crisp, then add the onion and garlic, and cook for a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to low and cook for a final 10 minutes or until the risoni is cooked and liquid has absorbed.
3. Divide among bowls and scatter with chopped parsley and parmesan to serve.