1 ½ cups risoni (300g)
2 x 600g packets beef rissoles (16)
1 tablespoon olive oil
½ cup ajvar relish
410g can rich & thick chopped tomatoes and paste
310g jar roasted red capsicum strips, drained
1 beef stock cube (10g), crumbled
¼ cup chopped fresh parsley
Cook risoni in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, using damp hands, roll rissoles into balls.
Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 8 minutes or until browned all over. Remove from pan.
Add relish, tomatoes, capsicum, stock cube and ½ cup water to same, hot pan. Stir well.
Bring to boil. Return meatballs. Stir to coat in sauce. Gently boil for about 8 minutes, or until meatballs are cooked through and sauce is slightly thickened. Season with salt and pepper.
Serve meatballs and sauce with risoni. Sprinkle with parsley.
TIP! Rissoles are available from the meat section of major supermarkets. Ajvar relish, made from roasted red capsicum and eggplant, is available in mild or spicy, from the international section of major supermarkets or green grocers.