Name: Meatball, risoni and feta bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Meatball, risoni and fetta bake; 600 gram beef mince; 1/2 cup soft fresh breadcrumbs; 1 egg, lightly whisked; 2 green onions, finely chopped; 1 tablespoon finely chopped oregano leaves, plus extra, to garnish; 1 clove garlic, crushed; 1 tablespoon vegetable or olive oil; 1 large beef stock cube; 2 400g cans cherry tomatoes; 1 1/2 cup risoni; 80 gram baby spinach leaves; 100 gram feta, crumbled

Ingredients

Meatball, risoni and fetta bake

600 gram beef mince

1/2 cup soft fresh breadcrumbs

1 egg, lightly whisked

2 green onions, finely chopped

1 tablespoon finely chopped oregano leaves, plus extra, to garnish

1 clove garlic, crushed

1 tablespoon vegetable or olive oil

1 large beef stock cube

2 400g cans cherry tomatoes

1 1/2 cup risoni

80 gram baby spinach leaves

100 gram feta, crumbled

Method

1.Preheat oven to 200°C (180°C fan-forced). Combine mince, breadcrumbs, egg, onion, oregano and garlic in a bowl. Season. Roll mixture into 24 meatballs.

2.Heat oil in a large heavy-based flameproof roasting pan over moderately high heat. Add meatballs; cook and tum for 4 minutes or until browned. Transfer pan to oven; bake for 10 minutes. Remove from oven.

3.Combine crumbled stock cube and 2 cups boiling water in a heatproof jug. Pour into pan. Stir in tomatoes and risoni. Cover with foil; bake, stirring occasionally, for 30 minutes or until risoni is tender. Remove from oven.

4.Stir in spinach. Stand, covered, for 5 minutes or until spinach wilts. Serve topped with feta and extra oregano leaves.

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