Swedish meatball risoni tray bake

1:25 Prep | 0:45 Cook | 4 Servings | Easy

Swedish meatballs, risoni pasta and an irresistible creamy sauce combine in this tray bake dinner winner.

INGREDIENTS

20g butter
2 teaspoons extra virgin olive oil
1 leek, trimmed, thinly sliced
2 garlic cloves, finely chopped
2 medium zucchini, trimmed, coarsely chopped
260g (1 1/4 cups) dried risoni pasta
625ml (2 1/2 cups) Massel chicken style liquid stock
300ml ctn pouring cream
1 lemon, rind finely grated
2 tablespoons chopped fresh continental parsley
Halved cherry tomatoes, to serve (optional)
Finely chopped red onion, to serve (optional)

SWEDISH MEATBALLS

50g (2/3 cup) fresh breadcrumbs, made from day-old bread
80ml (1/3 cup) milk
15g butter
1 brown onion, finely chopped
2 garlic cloves, finely chopped
500g veal mince
1 egg, lightly whisked
2 tablespoons finely chopped continental parsley
1/2 teaspoon table salt
1/4 teaspoon ground allspice
1 tablespoon extra virgin olive oil

METHOD

Step 1 For the meatballs, place the breadcrumbs in a medium bowl. Pour over the milk. Set aside. Heat the butter in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes or until soft. Add to the breadcrumbs along with the mince, egg, parsley, salt and allspice. Mix until well combined.

Step 2 Line a baking tray with baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the prepared tray. Cover. Place in the fridge for 1 hour to chill. Heat the oil in the frying pan over medium-high heat. Add the meatballs. Cook, turning, for 6-8 minutes or until cooked. Transfer to a plate.

Step 3 Wipe the frying pan clean. Heat the butter and oil in the frying pan over medium heat. Add the leek and garlic and cook, stirring often for 3 minutes or until soft. Add the zucchini and cook, stirring, for 2 minutes or until golden. Add the risoni and stir to coat. Add the stock and cream and stir to combine. Season well. Stir through half of the lemon zest.

Step 4 Preheat oven to 180C/160C fan forced. Transfer the risoni mixture to an 18 x 26cm baking dish. Top with the meatballs and cook for 30 minutes or until the risoni is tender and the liquid is absorbed. Set aside for 10 minutes to stand.

Step 5 Combine the remaining lemon zest and parsley leaves and sprinkle over the bake to serve. Serve with tomatoes and onion if desired.

Author: Alison Adams  Image credit: Nigel Lough Publication: Taste.com.au