Greek-style meatball and risoni tray bake

Topped with crumbled fetta, this meatball and risoni tray is a must-try. Ready to serve in just 30 minutes, it’s a total weeknight winner.

Greek-style meatball and risoni tray bake

Serves

4

Prep

5m

Cooking

25m

Ingredients

  • 3/4 cup (165g) risoni
  • 1/3 cup (55g) pitted kalamata olives
  • 800g pkt Coles Slow Cooked Pork & Beef Meatballs in Tomato Sauce
  • 120g pkt Coles Australian Baby Spinach
  • 100g Coles Australian Style Fetta, crumbled

Method

STEP 1

Preheat oven to 220°C. Place risoni, olives, meatballs and sauce from the packet and half the spinach in a deep 23cm x 32cm roasting pan. Add 1 cup (250ml) boiling water. Season and stir to combine. Cover pan with foil and bake for 20 mins or until risoni is just tender.

STEP 2

Remove the foil from the tray and bake for a further 5 mins or until the meatballs are browned and heated through. 

STEP 3

Sprinkle the meatball mixture with fetta and remaining spinach to serve. 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.