Heat a large frypan with oil over medium heat. Chop and add onion, celery and baby fennel, cook for 3-4 minutes or until softened. Crush in garlic and add 2 tsp oregano.
2. Add risoni and simmer
Stir in crushed tomatoes and risoni, combine well. Add 2 cups water, cover and simmer over medium heat for 10 minutes (see step 5).
3. Cook the meatballs
Heat a large pan with oil/butter over medium-high heat. Add meatballs, cook for 6-8 minutes or until browned and cooked through.
4. Prepare the garnish
Pick and slice basil leaves and grate (or shave) parmesan.
5. Add broccoli
Cut broccoli into small florets and add to pan with risoni, cook for further 2-3 minutes. Season with salt and pepper to taste.
6. Finish and serve
Serve risoni with meatballs and top with basil and parmesan cheese to taste.
No pork option - pork meatballs are replaced with chicken meatballs.
No gluten option - risoni pasta is replaced with GF pasta. We recommend to cook the pasta and sauce separately. Reduce liquid to 1/2 cup water at step 2.
Brown onion, 1/2 *
Celery sticks, 2
Baby fennel, 1
Garlic, 2 cloves
Crushed tomatoes, 400g
Risoni pasta, 1/2 packet (250g) *
Pork meatballs, 1 packet
Basil, 1/2 packet *
Parmesan cheese, 1/3 block (50g) *
Broccoli, 1/2 *
From your pantry
Oil (for cooking), salt, pepper, dried oregano