- Dairy free
- Egg free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Contains wholegrains
- High in dietary fibre
- High in protein
- No added sugar
- 1 serve veg or fruit
This harmony of hearty barley, tender meatballs and creamy risotto promises comfort and satisfaction with every delicious bite.
- Serves4
- Cook time1 hour
- Prep time10 minutes
Ingredients
- 500g Coles Australian Pork & Beef Bolognese Mince
- 4 garlic cloves, crushed
- 2 chicken stock cubes
- 1 tbs olive oil
- 1 1/2 cups (300g) pearl barley
- 2 cups (240g) frozen mixed vegetables, thawed
Nutritional information
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
Place the mince and half the garlic in a bowl. Season. Use your hands to mix until well combined. Roll 1-tbs portions of the mixture into balls and place on a plate.
Step 2
Combine the stock cubes and 4 cups (1L) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and keep at a gentle simmer.
Step 3
Heat the oil in a large deep frying pan over high heat. Cook meatballs, turning occasionally, for 8-10 mins or until brown all over and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 4
Add the remaining garlic and barley to the pan and stir to combine. Add the stock mixture. Bring to the boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 40 mins or until the barley is tender and liquid is almost evaporated. Return the meatballs to the pan with the vegetables and cook, stirring occasionally, for 5 mins or until vegetables are heated through. Season.
Meatball & barley risotto
- Serves4
- Cook time1 hour
- Prep time10 minutes
Ingredients
- 500g Coles Australian Pork & Beef Bolognese Mince
- 4 garlic cloves, crushed
- 2 chicken stock cubes
- 1 tbs olive oil
- 1 1/2 cups (300g) pearl barley
- 2 cups (240g) frozen mixed vegetables, thawed
Description
This harmony of hearty barley, tender meatballs and creamy risotto promises comfort and satisfaction with every delicious bite.
Method
Step 1
Place the mince and half the garlic in a bowl. Season. Use your hands to mix until well combined. Roll 1-tbs portions of the mixture into balls and place on a plate.
Step 2
Combine the stock cubes and 4 cups (1L) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and keep at a gentle simmer.
Step 3
Heat the oil in a large deep frying pan over high heat. Cook meatballs, turning occasionally, for 8-10 mins or until brown all over and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 4
Add the remaining garlic and barley to the pan and stir to combine. Add the stock mixture. Bring to the boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 40 mins or until the barley is tender and liquid is almost evaporated. Return the meatballs to the pan with the vegetables and cook, stirring occasionally, for 5 mins or until vegetables are heated through. Season.