- 1 pack Otway Pork Italian meatballs
- 1 1/2 tablespoons olive oil
- 1 medium brown onion, chopped
- 500ml chicken or vegetable stock
- 1 sprig rosemary
- 2 x 400g cans crushed tomatoes
- 1 cup short macaroni
- Grated parmesan, to serve
- Chopped parsley, to serve
Prep: 10 mins
Cooking: 45 mins
Preheat oven to 190C/170C fan-forced. Heat 1 tablespoon oil in an 8-cup capacity heavy-based, flameproof roasting pan over medium-high heat. Cook meatballs, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
Heat remaining oil in pan. Add onion. Cook, stirring for 5 minutes, or until softened. Add rosemary sprig. Cook, stirring, for 1 minute. Add stock and tomatoes. Bring to the boil. Stir in short macaroni. Season with salt and pepper. Return meatballs to pan.
Bake for 20 to 25 minutes, stirring gently halfway through cooking, or until macaroni is tender and meatballs are cooked through. Discard rosemary sprig. Serve sprinkled with parmesan and fresh parsley.
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