This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In an ovenproof frying pan, heat oil on medium. Sauté meatballs for 2-3 minutes, turning, until golden brown. Remove from pan.
2.In the same pan, sauté garlic and chilli for 3 minutes until lightly golden. Add risoni and basil, then cook for 1 minute, stirring. Pour in wine and cook for 1 minute until almost evaporated.
3.Stir in stock and tomatoes. Bring to a simmer. Cover with a tight-fitting lid or foil. Reduce heat to low, and cook for 8 minutes until liquid is completely absorbed and risoni is tender. Preheat grill to hot.
4.Remove lid or foil. Arrange meatballs on top of risoni mixture. Scatter with bocconcini and olives. Grill for 4-5 minutes until cheese melts and sauce bubbles around edges. Serve topped with extra basil leaves.
Note
- No pre-cooking of pasta for this one-pot wonder!
