For an easy and hearty weeknight meal, make these Chorizo meatballs with risoni. Full of rich tomato flavour, it’s bound to keep the family happy.
Serves44
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
2 chorizo sausages, sliced
500g Coles Australian Pork Mince
3 shallots, finely chopped
2 tbs oregano leaves
2 x 400g cans diced tomatoes
3 garlic cloves, crushed
2 cups (500ml) vegetable stock
½ cup (110g) risoni
2 zucchini, thickly sliced crossways
100g baby spinach leaves
Finely grated parmesan, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a large baking tray with baking paper. Place the chorizo in a food processor and process until finely chopped. Add the mince, shallot and oregano. Process until well combined. Roll 1-tbs portions of the mince mixture into balls. Place on the lined tray.
Step 2
Place the tomato, garlic and stock in a large non-stick heavy-based saucepan. Bring to the boil over high heat. Add the risoni and stir to combine. Reduce heat to low. Cook, stirring often, for 10-15 mins or until the risoni is just tender.
Step 3
Add the zucchini and meatballs to the tomato mixture in the pan. Cook, gently stirring, for 5-10 mins or until the zucchini is tender and the meatballs are cooked through. Add the spinach and stir to combine. Season.
Step 4
Divide the meatball mixture among serving bowls. Sprinkle with parmesan to serve.
