Description
A cozy one-pan Italian-style meal featuring juicy mozzarella-stuffed meatballs simmered in a rich tomato and parmesan sauce with tender risoni pasta. It’s hearty, comforting, and easy to make — perfect for family dinners or weeknight indulgence.
Ingredients
500g (1 lb 2 oz) ground beef
1/2 brown onion, finely chopped
1 tsp freshly minced garlic
1 egg
1 tbsp finely chopped flat-leaf parsley
2/3 cup (40g) panko breadcrumbs
3/4 tsp sea salt flakes
1/4 tsp freshly cracked black pepper
50g (1 3/4 oz) mozzarella, cut into 16 cubes (about 1 cm each)
2 tbsp olive oil
1/2 brown onion, finely chopped
1 tsp freshly minced garlic
1 tbsp tomato paste
1 cup (200g) risoni (orzo)
2 1/2 cups (625ml) chicken stock
1 cup (250g) passata or crushed tomatoes
1/2 tsp sea salt flakes
1/2 tsp freshly cracked black pepper
1 cup (100g) freshly grated parmesan, plus extra to serve
1/4 cup (7g) basil leaves, plus extra to serve
Instructions
- In a large bowl, combine beef, onion, garlic, egg, parsley, breadcrumbs, salt, and pepper. Mix gently with hands until just combined.
- Shape mixture into 16 balls (about 2 heaped tablespoons each). Flatten slightly, place a mozzarella cube in the center, and roll to enclose.
- Heat olive oil in a large deep frying pan over medium-high heat. Brown the meatballs on all sides for 4–6 minutes, then remove and set aside.
- Drain excess oil, add 1 tbsp of water to deglaze, and add onion and garlic. Cook 3–4 minutes until softened.
- Stir in tomato paste, then add risoni, chicken stock, passata, salt, and pepper. Bring to a simmer, reduce heat to low, and cover. Cook for 12 minutes, stirring occasionally.
- Once the risoni is tender, stir through parmesan and basil. Return the meatballs to the pan, cover, and cook another 3–5 minutes until heated through and mozzarella inside has melted.
- Serve hot, topped with extra parmesan and fresh basil.
Notes
Use ground chicken or turkey for a lighter version.
Add chili flakes for a spicier twist.
For a creamier sauce, stir in a splash of cream or ricotta before serving.
Skip stuffing the meatballs and sprinkle mozzarella over the top if short on time.
Store leftovers in the fridge for up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 610
- Sugar: 5g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
