Ingredients
Beef and chicken meatballs
- 100 g bread
- 60 ml water
- 2 tablespoon butter
- 1 minced shallot
- 4 cloves of garlic, minced
- 2 tsp. chili flakes
- 600 g ground beef
- 600 g ground chicken
- 50 g grated parmesan
- 100 g dried tomatoes in oil
- 2 tablespoon chopped parsley
- 2 tablespoon chopped rosemary
- Salt and pepper
Risoni tomato and spinach
- 1 tablespoon butter
- 1 rosemary branch
- 1 minced shallot
- 2 garlic cloves
- 1 small jar of tomato paste
- 120 ml white wine
- 250 g pasta risoni
- 500 ml 500ml of chicken broth
- 50 ml cream
- 250 g spinach
- 50 g parmesan cheese
Preparation
Preparation of the meatballs
- Cut the bread into cubes. Wet with water, let soak for 5 minutes, then wring out.
- In a frying pan, melt the butter, add the garlic and shallot and brown. Add the chili.
- In a bowl, combine the meat, chopped tomatoes, rosemary, parsley, salt and pepper and bread.
- Form small balls the size of a large walnut. Place them on a sheet of parchment paper and drizzle with a little oil.
- Bake in a hot oven for about 30 minutes.
Preparation of the risoni
- In a saucepan, heat the butter and brown the minced shallot and garlic. Add the tomato paste, white wine and relax.
- Add the pasta and pour in the broth. Bring to a boil, then reduce heat and cook for about 7 minutes, stirring often and watching to make sure it doesn't stick.
- Add the spinach, let it fall, then add the cream and parmesan.
- Serve the meatballs with the pasta, adding chopped parsley if desired.
Nutritional values
Calories: 1471kcal | Carbohydrates: 83g | Protein: 50g | Fat: 113g | Saturated Fat: 59g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 4g | Cholesterol: 323mg | Sodium: 2248mg | Potassium: 3028mg | Fiber: 34g | Sugar: 8g | Vitamin A: 29706IU | Vitamin C: 115mg | Calcium: 709mg | Iron: 22mg
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