Tastes like spaghetti and meatball risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 425.7
  • Total Fat: 25.5 g
  • Cholesterol: 99.0 mg
  • Sodium: 1,056.1 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 20.6 g

View full nutritional breakdown of Tastes like spaghetti and meatball risotto calories by ingredient
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From Rachel Ray From Rachel Ray
Number of Servings: 6


    1 28 oz can tomato sauce or diced tomato
    1 quart chicken stock
    2 tblsp EVOO
    2 cloves garlic
    1.5 cup arborio rice
    2 tblsp tomato paste
    1/2 cup dry white wine
    salt and pepper
    2 tbsp butter
    3/4 cup parmesean cheese
    5 basil leaves, torn
    1/3 dry breadcrumbs
    1/4 cup milk
    1 egg
    3/4 lbs ground beef
    3 tbsp chopped parsley (or dried)


Preheat oven to 400˚F.

Place the tomato sauce and stock in medium saucepot and heat over low heat. Keep warm.

Place a medium-sized pot with rounded sides over medium-high heat with 2 turns of the pan EVOO. Add onions and 2 cloves of garlic and sauté a couple of minutes to soften. Add the rice and turn to coat. Toast for about 1 minute then add the tomato paste and stir a minute more, stir in wine and cook until the liquid evaporates. Begin adding a couple of ladles of the tomato-stock at a time. Each time you add the liquid, stir the risotto vigorously to develop the starches. Rice will cook 18 minutes total. (If the rice is al dente and creamy, yet you still have a ladle or 2 of liquid left, do not feel forced to use it.) In the last minute or so of cooking time, stir in the butter until it melts then add 1/2 cup cheese, a couple of handfuls. Turn off heat and stir in basil.

Meanwhile, in a mixing bowl, moisten the breadcrumbs with milk. Add egg, meat, parsley, 1/4 cup cheese, salt and pepper to the bowl and mix to combine. Score meat into 4 sections and form 8 small balls from each section, the size of marbles. Place the balls on a baking sheet and coat them with a liberal drizzle of EVOO. Bake 5 minutes until cooked through and golden.

Number of Servings: 6

Recipe submitted by SparkPeople user CMMEIER.

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