Pork/chicken Meatballs and Pasta Rice

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Serving 4 Regular
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400 g  Pasta rice

600 g  Pork (Alternatively chicken) sausage

2 Tbsp  Olive oil

75 g  Bacon, chopped

1   Onion, finely chopped

2 cloves   Garlic, crushed

400 g  Canned chopped tomatoes

1 Tbsp  Tomato paste

1 c  Red wine

1 pinch   Salt and pepper

20 g  Parmesan cheese (or cheddar) to serve

1 bunch   Parsley, finely chopped
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Step 1

Squeeze the meat from the pork sausage skins, and discard the skins. Roll sausage meat into 20 small meatballs.

Pork (Alternatively chicken) sausage
Step 2

Heat oil in a deep frying pan over medium heat. Add the meatballs and cook for 3 - 4 minutes until golden, turning regularly. Remove meatballs and set aside. Add bacon to the frying pan and cook for 2 - 3 minutes, until slightly crispy. Then add the onion and garlic, and cook for a further 2 - 3 minutes, until slightly softened. 

Olive oil
Bacon, chopped
Onion, finely chopped
Garlic, crushed
Step 3

Add pasta rice and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500 ml) of hot water. Season with salt and pepper and bring to a simmer, stirring regularly. Return the meatballs to the pan. Reduce heat to low and cook for 10 minutes or until the pasta rice is cooked and liquid has been absorbed.

Pasta rice
Canned chopped tomatoes
Tomato paste
Red wine
Salt and pepper
Step 4

Place pasta in four small bowls and top with chopped parsley and parmesan to serve.

Parmesan cheese (or cheddar) to serve
Parsley, finely chopped

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