Beef and Feta Meatballs with Risoni

Ingredients

• 300g beef mince
• 1 cup tomato passata
• 50g feta cheese, crumbled
• 20g mint, leaves chopped
• 2 Lebanese eggplants, cut into 2cm pieces
• 1 cup risoni pasta (see note for GF)
• 1 clove garlic, crushed
• 1⁄2 zucchini, cut into 2cm pieces
• 1⁄2 red onion, finely diced
• 1⁄2 cup breadcrumbs (see note for GF)
• 1⁄4 cup water
• 1 egg
• Extra virgin olive oil
• Pepper
  
  

Methods

1. Mix mince, eggs, breadcrumbs, and onion with clean hands and season well with pepper. When it’s well combined, add crumbled feta cheese and mix again until just combined.
   
   NOTE: Use gluten-free risoni (or other pasta) and gluten-free breadcrumbs to make this recipe gluten free.
2. Roll heaped tablespoons of mixture into balls and set aside.
3. Heat oil in a non-stick pan over a high heat. Add eggplant, zucchini and meatballs. Cook, stirring occasionally, for about 5 minutes, or until lightly browned.
4. Add the garlic and cook for a further minute until softened, then add passata and water. Shake pan lightly to mix. Bring to boil. Cover with lid or sheet of foil. Simmer, turning meatballs gently halfway through cooking, for about 10–15 minutes, or until cooked.
5. Meanwhile, cook risoni according to packet directions. Drain.
   
   NOTE: Use gluten-free risoni (or other pasta) and gluten-free breadcrumbs to make this recipe gluten free.
6. Serve meatballs and sauce over risoni. Sprinkle with mint. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.