Tiny Meatballs with Risoni

Cook time 1 hour
Servings 4


2 tbsp extra virgin olive oil

1 onion, finely chopped

1 carrot, finely grated

2 x (410g) cans rich & thick, basil & garlic tomatoes

¾ cup frozen baby peas

1 cup risoni

Salt & pepper

For the meatballs

400g chicken mince

2 slices of day-old sourdough, crust removed and torn into small pieces

¼ cup milk

1 egg

¼ cup finely grated pecorino cheese, plus extra to serve

Tiny Meatballs with Risoni


Soak bread in milk for 5 minutes.

To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onion and carrot and fry, stirring occasionally, for 6-8 minutes until softened, season with salt & pepper. Add rich and thick garlic and basil tomatoes, peas and season. Bring to the boil, turn the heat to low and simmer for 25 minutes with the lid on, until thick and rich.

For the meatballs, combine the chicken, bread, squeezing excess milk out of it, egg, and pecorino. Roll the balls no bigger than a cherry and place on a tray lined with baking paper. Once rolled drop into the sauce, ensuring they are all submerged in the sauce. Cook for a further 10-15 minutes.

Bring a large pot of salted water to the boil and cook the risoni until just al dente. Strain.

Add a few generous spoonfuls of the sauce to the risoni and then fold through. Serve in shallow bowls with extra sauce and cheese.