Cheesy Beef Meatballs

In a large bowl, combine the beef mince, salt (see ingredients list), thyme, garlic, egg and fine breadcrumbs. Using damp hands, shape 1 heaped tbs of mixture into a small meatball. Set aside on a plate and repeat with remaining mixture. You should get about 20 meatballs.

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the meatballs and cook, turning occasionally, for 2-3 minutes or until browned (they will continue cooking in step 4). Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the bacon, and cook for 4-5 minutes or until golden. Add the red onion and grated zucchini and cook for 2-3 minutes or until slightly softened.

Add the risoni to the pan with the bacon and stir to coat. Add the diced tomatoes with garlic & olive oil, water (see ingredients list), brown sugar, oregano and crumble in 1 beef stock cube. Return the beef meatballs to the pan and bring the boil. Cover with a lid (or foil), then reduce the heat to medium and simmer, for 12-15 minutes, or until the risoni is 'al-dente' and the meatballs are cooked through. Season to taste with salt and pepper. Sprinkle with the shredded Cheddar cheese.

While the risoni is cooking, combine the balsamic vinegar, honey and 1 tbs olive oil in a medium bowl. Add the mixed salad leaves and toss to coat. TIP: Toss your salad just before serving to keep the leaves crisp!