This Meatball Risoni with Zucchini and Cherry Tomatoes cooks in around 30 minutes and (even better) all in one pan, which is perfect for weeknights. I don’t know about you, but making dinner has felt extra difficult lately. I’ve felt totally uninspired to try new recipes or even old favourites, resorting to the same protein and salad every night. While I’m covering my bases, nutritionally speaking, I do not want to cook one more single piece of chicken!
While it isn’t the most basic recipe in my repertoire, this One Pan Meatball Risoni is a very good starting point for trying something new. This version is loosely based on this Chicken version that I’ve been making for years and years.
This dish is really great because it ticks a lot of boxes…
It uses affordable ingredients
I really love risoni dishes because they are easy, adaptable and comforting. Risoni is sometimes called orzo – a short-cut, rice-shaped pasta. I always keep some on hand in the pantry to make quick and delicious dinners like this one. You can pick up a box for between $2-4 and you’ll have enough to make this recipe a couple of times!
At the moment zucchini and cherry tomatoes are in season and very affordable, which is why I chose to use them. Using mince is also such a good hack for saving money. It is quite well priced normally, but keep an eye out for markdowns, specials and bulk deals. When you find a bargain, mince freezes very well until you need it. All the seasonings and flavourings were things I already had in the pantry. This recipe is pretty adaptable, so use the herbs you have on hand. If you don’t have parmesan, I’ve also made this dish with crumbled feta over top and it was delish.
It’s freakin delicious
Risoni absorbs any liquid you add, so you can really pack in the flavour here! This recipe uses a tomato and red wine sauce with beef stock. It also has tender beef meatballs (also packed with extra flavour) cooked with onion, zucchini and burst cherry tomatoes. Stir through some baby spinach, parmesan and fresh basil right at the end.
It’s easy with minimal clean up
A chopping board and knife, a bowl to make your meatballs, a stirring implement and one large pan (preferably with a lid) to cook everything. Maybe a cup measurement if you’re not down to eyeball it. I feel like that’s not an overwhelming amount of dishes. A one pan meal is fantastic when you’re feeling frazzled because you don’t have to keep an eye on 3 or 4 different things, each cooked in a different pot and make sure everything is ready at the same time. Some days that is just way too hard.
It’s a crowd pleaser
I feel like meatballs are always a winner with kids and grown-ups alike. They are versatile and very delicious. Don’t have beef? This recipe would also work with lamb, pork, or chicken. The flavours in this dish are comforting and familiar with a little twist. If your kiddos are averse to green things, you could try grating up the zucchini so it will all but disappear or even adding it into the meatballs.
It makes great leftovers
Luckily this Meatball Risoni packs away and reheats beautifully straight from the fridge. Your co-workers will be jealous that your lunch smells so good! You can also make the meatballs ahead of time and freeze them cooked or uncooked, so make a double batch if you can! It will make prep easier when you crave this dish again. Or you can cook them with a jar of passata and some seasonings and use as a pasta sauce or on sandwiches.
I hate to break it to you, but unfortunately, you will need to feed yourself tomorrow as well. Here are a couple more of my favourite one pan recipes to keep up your sleeve.
One Pan Meatball Risoni
This delicious, comforting Meatball Risoni with Zucchini and Cherry Tomatoes cooks in around 30 minutes and (even better) all in one pan, which is perfect for weeknight dinners!
Ingredients
Meatballs
- 500 g beef mince
- 1/4 cup chopped parsley
- 1/4 – 1/2 teaspoon dried Italian herbs
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Risoni
- 3-4 tablespoons olive oil
- 2 medium zucchini (approx 325g) cut into thin slices
- 250 g cherry tomatoes, halved
- 1 onion, finely diced
- 1/2 cup red wine
- 400 g can diced tomatoes
- 1 cup risoni (200g)
- 2-3 cups beef stock
- Salt and pepper, to taste
- 1 tablespoon balsamic glaze or caramelised balsamic vinegar
- Fresh basil (measure with your heart)
- 55 g baby spinach
- Parmesan, to serve
- Extra basil, to serve
Instructions
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To make the meatballs, place beef mince, parsley, Italian herbs, garlic, Worcestershire sauce, mustard, salt and pepper into a bowl and mix thoroughly with a spoon or your hands until very well combined. Wet your hands and roll tablespoons of the meat mixture into balls. Set each one aside and repeat until you’ve used the entire mixture.
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Heat 2 tablespoons of olive oil in large saucepan over medium heat. Cook the sliced zucchini for a few minutes until just starting to colour, stirring often. Remove from the pan and set aside.
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Add the remaining olive oil to the same pan and add the meatballs. Cook, stirring often (gently, so they don’t break apart) until they are browned on the outside and partially cooked through. Add diced onion and cook for a few minutes until slightly translucent. Add cherry tomatoes and cook for another few minutes until starting to soften.
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Add red wine, diced tomatoes, risoni, beef stock, salt and pepper and stir to combine. Simmer on low heat with the lid on the pan for 15 minutes, stirring occasionally. Check that the risoni is al dente and cook for a few more minutes if necessary. If the mixture is looking too dry, add more beef stock 1/4 cup at a time. You can also add any additional salt and pepper to taste.
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Add the balsamic glaze and the zucchini back to the pan. Take off the heat. Stir through thinly sliced basil and baby spinach until wilted.
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Serve with parmesan and extra fresh basil.