Risotto with Meatballs in Tomato sauce

## Savory Risotto with Meatballs in Rich Tomato Sauce

Risotto with Meatballs in Tomato sauce

• A wonderful Italian dish of risotto with tomato sauce and meatballs. The preparation is quick and easy, and the meal is ready in less than 35 minutes. Very delicious and juicy, you will enjoy this meal. Follow the recipe.

Ingredients: simple, total time: 45 min., 2 serving 13-14 meatballs

For meatballs:

• 250 g minced meat/ pork and beef

• 20 g grated Pecorino/ or Parmesan cheese

• 35 g breadcrumbs

• 1 Tbsp fresh parsley/ finely chopped

• 1 egg

• 1 medium clove of garlic/ minced

• 1/4 each tsp salt and black pepper

and:

• flour or breadcrumbs for rolling/ as needed — optional

• 4 Tbsp oil for frying

For rice:

• 1 cup of Carnaroli rice/ washed few times underwater/ 240 ml

• 1/2 onion/ finely chopped

• salt and pepper to taste

• 2. 5 cups of water/ total 600 ml

For Tomato sauce:

• Olive oil EVO to taste

• 1 clove of garlic/ minced

• 280 ml tomato paste

• salt and pepper to taste

• 1/2 tsp dry oregano

• 1/2 tsp dry basil

Preparation:

1. Prepare all the ingredients as described above. You'll start with meatballs first.

Meatballs:

1. Add the minced veal in a bowl, breadcrumbs, grated pecorino cheese or Parmesan, chopped parsley, egg, minced garlic, salt, black pepper. Mix everything well by hand for about 10 minutes until the mixture is well combined.

2. Form the mixture into small balls, smaller than a ping pong ball.

3. If you want, you can roll the meatballs in flour or breadcrumbs and fry them until they are golden brown. This is optional. I did roll them in breadcrumbs. Set aside.

For rice:

1. In a wok pan, fry the chopped onion in olive oil until soft.

2. Add the rice and fry it for about a minute, stirring constantly.

3. Pour over one cup of water and cook and stir occasionally for about 10 minutes to low moderate heat.

4. Meanwhile, prepare the sauce.

Tomato sauce:

1. Pour a little oil into a small saucepan, wait for it to heat up on low to moderate heat, add chopped garlic, as soon as it smells, add tomato pesto, salt, pepper, oregano, and basil. Mix it all together and let it cook for about 15 minutes, stirring occasionally, to low to moderate heat.

Rice and Tomato sauce finish:

1. In the meantime, add the rest of the water, salt, and pepper to taste to the rice and let it cook until the rice swells well and the liquid evaporates.

2. When the sauce is ready and the rice has swollen, mix the ingredients well about a minute, add meatballs, mix gently. Turn off the heat.

3. First, pour the mixed rice with the sauce into the plates, then add the meatballs on top of that, sprinkle with Parmesan cheese serve immediately.

Buon appetito!

NOTE:

• Keep the rest of the food in the refrigerator for up to 2 days, covered.

• Heat the meatballs in a pan and remove the rice 2 hours before at room temperature.

Do you want to try something a little different?

• Meatballs in Sauce

• Hungarian Meatballs

• Drunken Meatballs

• Meatballs in sauce with boiled Potatoes

• Finnish Meatballs

• Meatballs in Tomato Sauce Lena

• Tuscan-Style Meatballs

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