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.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
