Risoni with Pork and Veal Meatballs
Experience the warmth of Italian home cooking with San Remo’s Risoni with Pork and Veal Meatballs. This comforting dish combines tender meatballs, rich napolitana sauce, and delicate risoni pasta, making it perfect for a family dinner.
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prep time10minuti
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cook time25minuti
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serves5people
Ingredients
Method
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Heat a small frypan over medium to high heat, add olive oil, onion and garlic and sauté until softened. Set aside to cool slightly.
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Place cooked onion and garlic, mince, breadcrumbs, parmesan, egg, parsley, salt and pepper into a medium bowl and mix well to combine. Form into walnut sized meatballs.
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Meanwhile, bring napolitana sauce and 2 cups of water to the boil in a large, deep frypan.
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Add meatballs and simmer for 5 minutes.
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Add Risoni, stir well, cover and simmer for 15 minutes, stirring occasionally.
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Garnish with torn mozzarella, chopped parsley and grated parmesan.
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: For tender, flavourful meatballs, use a tablespoon or small ice cream scoop to form evenly sized portions for consistent cooking. Sauté the onion and garlic first to enhance their sweetness and depth. Mix the ingredients gently with your hands or a fork to avoid overworking the meat, which can make the meatballs tough.
- Achieving the Perfect Sauce Texture: Let the sauce simmer slowly to allow the flavours to meld and develop a rich consistency; if it's too thick, add a splash of water or broth, and if it's too thin, let it reduce uncovered for a few minutes. Incorporating a bit of pasta cooking water can also help the sauce cling better to the risoni.
- Common Mistakes to Avoid: For the best results, cook meatballs in batches to avoid overcrowding the pan - this ensures even browning. After cooking, let them rest for a few minutes to retain their juices and avoid steaming. Keep a close eye on the risoni too to maintain an al dente texture, as it can become mushy if overdone.
Frequently Asked Questions
Can I use only pork or veal instead of both in pork and veal meatballs?
Yes, you can use just pork or veal if you prefer, but using both meats together creates a richer flavour and better texture. The classic combination in pork and veal meatballs balances the sweetness of pork with the tenderness of veal.
What makes pork veal meatballs ideal for pasta dishes like risoni?
Pork veal meatballs are tender, juicy, and flavourful, making them perfect for absorbing sauces and pairing with pasta dishes like risoni. Their delicate texture complements the lightness of small pasta like risoni, creating a comforting and hearty meal
