Pork

Risoni with pork and fennel meatballs in tomato sauce

Name: Risoni with pork and fennel meatballs in tomato sauce recipe
Yield: 4
Ingredients: 800g pork and fennel sausages, casings removed; 2 1/2 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tbs tomato paste; 400g risoni; 400g can crushed tomatoes; 6.00 cups (750ml) good-quality beef or chicken stock; 2 garlic cloves, finely grated; Finely grated zest & juice of 1 lemon; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup mixed tarragon, flat-leaf parsley & small basil leaves, chopped

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by Dominic Smith

Nov 03, 2020

"A super-bright herb gremolata instantly finishes up this comforting risoni-and-meatball number," says Dominic Smith.

800g pork and fennel sausages, casings removed
2 1/2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbs tomato paste
400g risoni
400g can crushed tomatoes
3 cups (750ml) good-quality beef or chicken stock
3 cups (750ml) good-quality beef or chicken stock

Herb gremolata

2 garlic cloves, finely grated
Finely grated zest & juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
1/4 cup mixed tarragon, flat-leaf parsley & small basil leaves, chopped

Method

1.

Divide the sausage meat into about 25-30 portions and roll into balls. Place on a lined oven tray and chill until ready to use.
2.

Heat oil in a deep non-stick frypan or saucepan over medium-high heat. Add the onion and garlic, and cook, stirring occasionally, for 4-5 minutes until onion has softened. Add the meatballs and cook, turning frequently, for 5-6 minutes until browned. Stir in the tomato paste and cook, stirring, for 1-2 minutes until toasted. Stir in the risoni with the crushed tomatoes and stock. Bring to the boil, then reduce heat to medium-low and simmer for 12-15 minutes until meatballs and risoni are cooked and liquid has thickened.
3.

Meanwhile, for the herb gremolata, place the garlic, lemon zest, juice, and olive oil in a small bowl, season to taste and stir to combine. Add the mixed herbs just before serving and toss to combine.
4.

Divide risoni and meatballs among bowls and scatter with herb gremolata and parmesan to serve.