date:May 13, 2014
orced. 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.
4. Heat remaining oil in pan. Add onion. Cook, stirring for 5 minutes, or until softened. Add remaining rosemary sprig. Cook, stirring, for 1 minute. Add stock and tomatoes. Bring to the boil. Stir in risoni. Season with salt and pepper. Return meatballs to pan.
5. Bake for 20 to 25 minutes, sti