Baked Apple Pie


500g lean pork mince

35g (1/2 cup) fresh sourdough breadcrumbs

25g feta, crumbled

2 tablespoons fresh chives, chopped

2 tablespoons fresh oregano, chopped

1 red onion, finely chopped

2 garlic cloves, crushed

2 tablespoons no-added-salt tomato paste

400g can crushed tomatoes

20g pitted kalamata olives, sliced

2 tablespoons water

165g (3/4 cup) risoni pasta

1 large zucchini, trimmed, coarsely grated

2 teaspoons lemon rind, finely grated

Steamed green beans, to serve



  1. Preheat oven to 170C/150C fan forced. Use hands to mix mince, breadcrumbs, feta, half the chives and half the oregano in bowl. Roll tablespoonfuls of mixture into 24 meatballs.
  2. Heat a large non-stick frying pan over medium heat. Spray with olive oil. Cook meatballs, in 2 batches, for 2-3 minutes or until browned. Transfer to a large casserole dish. Wipe pan clean with paper towel.
  3. Heat pan over medium heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic. Cook for 30 seconds. Add paste. Cook, stirring, for 1 minute. Add tomato, olives and water. Bring to boil. Pour over meatballs. Bake, uncovered, for 35 minutes or until sauce thickens.
  4. Meanwhile, cook risoni in a saucepan of lightly salted boiling water until al dente. Drain well. Return to saucepan. Stir in zucchini, rind, and remaining chives and oregano.
  5. Top risoni with meatballs. Serve with beans.
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