Spiced Risotto with Beef Meatballs

Ingredients

For the meatballs:

• 500g beef mince
• ½ brown onion, diced
• ¼ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
• 1 egg
• ½ cup breadcrumbs
• Salt 

For the risotto:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 1½ cups arborio rice
• 1 cup white wine
• ¼ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
• Salt
• 1 litre vegetable stock
• Small handful parsley, chopped
• ¼ cup shaved parmesan

Method:

Preheat the oven to 180°C and grease a baking dish. Place all of the meatball ingredients into a mixing bowl and mix until well combined. Roll into 12 even-sized balls and place in the prepared baking dish. Place in the oven for 30 minutes, or until cooked through.

Heat a large skillet or frypan over medium heat. Add the butter, onion and garlic and cook for 3 minutes, or until beginning to soften. Add the rice and cook for 2 minutes, whilst stirring. Add the wine and cook until the rice has absorbed the liquid. Add the Beerenberg African Spice Taka Tala Sauce & Marinade, a pinch of salt, and 1 cup of stock. Simmer the rice, stirring often, until the rice has absorbed the liquid. Continue to add the stock 1 cup at a time, until rice is almost cooked. If the rice is still firm after all of the stock has absorbed, add a splash of water and continue to cook.

Once the rice is cooked, stir through the parsley and parmesan. Divide between bowls and top with meatballs to serve.