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Greek-style meatball and risoni tray bake

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free

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.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Greek-style meatball and risoni tray bake


  • 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.


  1. 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.
  2. Step 2

    Remove the foil from the tray and bake for a further 5 mins or until the meatballs are browned and heated through.
  3. Step 3

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

Nutrition Information

Per Serve

Energy: 2275kJ/544 Cals (26%)

Protein: 26g (52%)

Fat: 25g (36%)

Sat fat: 10g (42%)

Carb: 51g (16%)

Sugar: 12g (13%)

Fibre: 5g (17%)

Sodium: 1368mg (68%)