Ingredients
- 500g Fresh Turkey Mince
- 1 small red onion, grated
- 1⁄4 cup semi dried tomato, finely chopped
- 1⁄3 cup flat leaf parsley, finely chopped
- 60g mozzarella cheese, cut into 1.5cm cubes
- 2 tablespoons finely grated parmesan cheese
- 2 tablespoons dried breadcrumbs
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 2 cups Aborio rice
- 4 cups chicken stock
- 1⁄2 cup purchased rocket pesto
Instructions
Combine turkey mince, onion, tomatoes and parsley in a bowl. Place 1 tablespoon of mince mixture into the palm of your hand. Place a cube of mozzarella into the centre of mince. Top with another tablespoon of mince mixture. Roll into a ball. Place on a large plate.
Continue to form aranchini meatballs with remaining mince mixture and mozzarella cheese. Combine parmesan and breadcrumbs. Roll each aranchini ball in parmesan mixture. Heat a barbecue hotplate on medium. Add oil. Cook meatballs on hotplate for 8 minutes turning often until golden and cooked through
Preheat oven to 180ºC. Heat 1 tablespoon of oil in a heavy based ovenproof casserole dish. Add onion and cook, stirring often, for 3-4 minutes or until soft. Add rice and stir until coated with oil. Add stock and bring mixture to the boil. Cover and place in oven. Bake for 20 minutes or until rice is tender. Serve aranchini with risotto. Top with a dollop of pesto.
