Pork Meatballs with Creamy Tomato Risoni

Pork Meatballs with Creamy Tomato Risoni are a family favourite dinner! Have it on the table in a little over 30 mins!

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: Italian, western

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 621kcal

Cost: $10

Preheat the oven to 220 degrees celsius (fan forced). Line a large flat baking tray with baking paper and set aside.
Place the pork mince, panko crumbs, paprika, parmesan, parsley, salt and pepper into a large bowl. Set aside.
Heat the butter in a frying pan over medium heat. Cook the brown onion for 2-3 minutes or until softened. Add the minced garlic and sun-dried tomatoes and cook for 30 seconds.
Add the onion/garlic mixture to the pork mince bowl. Mix until completely combined.
Take a scoop of the mixture (approximately 1 tbs of mixture) and roll into meatballs. Place the meatballs onto the prepared tray (you should get 20-30 meatballs).
Spray the meatballs with cooking oil and bake for 20-25 minutes or until piping hot in the centre and cooked through.

While the meatballs are cooking, prepare the risoni.
Place the diced onion into the frying pan with the olive oil over medium heat. Cook for 2 minutes or until softened.
Add the garlic, sun-dried tomatoes and paprika and cook, stirring, for 30 seconds.
Add the risoni and cook, stirring, for 2 minutes.
Add the wine and stir until the wine evaporates.
Add the tomato paste and chicken stock liquid and stir.
Bring the liquid to a simmer and cook, stirring occasionally for 6 minutes or until the risoni is al dente.
Add the cream, baby spinach and parmesan cheese and stir until the baby spinach has completely wilted.
Stir through the lemon juice and season with salt and pepper.
Serve the risoni topped with the pork meatballs and extra parmesan.

RECIPE NOTES & TIPS

Panko crumbs - panko breadcrumbs are flakier than regular breadcrumbs, and therefore keep the pork meatballs lighter in texture.
White wine - I highly recommend using white wine. The alcohol cooks out and it adds to the flavour and texture of the dish, however if you prefer, you can substitute the white wine with extra chicken stock liquid.
Rolling the meatballs - run your hands under the tap to wet them before rolling the meatballs, this helps prevent any mixture from sticking to your hands.
Stir the risoni - stir occasionally to stop the risoni from catching on the bottom of the pan.
Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
Reheating - the risoni will absorb some of the liquid as it cools, so you may need to add a splash of water or stock when reheating.