The pasta cooks in the oven with these gooey cheese-centred meatballs.
- Cut mozzarella into eight equal pieces. Remove leaves from 2 rosemary sprigs and finely chop. Combine mince, garlic, chopped rosemary, oregano, egg and breadcrumbs in a bowl. Season with salt and pepper. Mix well.
- Shape 1/4 cup mince mixture into a ball. Flatten to form a disc. Place 1 piece of cheese in centre of disc. Shape mince into a ball to enclose cheese. Place on a baking paper-lined tray. Repeat with remaining mince mixture and cheese to make 8 large meatballs. Refrigerate for 30 minutes.
- Preheat oven to 190C/170C fan-forced. Heat 1 tablespoon oil in an 8-cup capacity heavy-based, flameproof roasting pan over medium-high heat. Cook meatballs, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in pan. Add onion. Cook, stirring for 5 minutes, or until softened. Add remaining rosemary sprig. Cook, stirring, for 1 minute. Add stock and tomatoes. Bring to the boil. Stir in risoni. Season with salt and pepper. Return meatballs to pan.
- Bake for 20 to 25 minutes, stirring gently halfway through cooking, or until risoni is tender and meatballs are cooked through. Discard rosemary sprig. Serve sprinkled with parmesan and oregano.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set