Meatballs with tomato risotto

Meatballs with tomato risotto
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

Discover this easy one pot recipe which combines meatballs with tomato risotto. it’s perfect for kids or feeding a crowd midweek!


  • 12 (about 430g) best-quality beef meatballs
  • 1 tablespoon olive oil
  • 200g ready-diced onion (or 1 large chopped onion)
  • 250g risotto rice
  • 1.2 litres chicken or vegetable stock
  • 400g can chopped tomatoes with herbs
  • 50g grated Grana Padano or Parmesan


  1. In a large frying pan, quickly brown the meatballs all over in the olive oil for about 2 minutes until browned. Remove with a slotted spoon and set aside.
  2. Add the onion to the pan and cook, stirring, for 5 minutes or until softened.
  3. Add the rice and cook for a further 1 minute. Pour in the stock and tomatoes. Bring to the boil, then cover, reduce the heat and simmer gently for 15 minutes.
  4. Add the meatballs and simmer for another 5 minutes, adding a little more stock if the rice isn’t soupy enough.
  5. Stir in the cheese and serve in warmed bowls, with soup spoons and some extra grated cheese, to sprinkle over.


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