Garlic-Herb Meatballs & Red Pesto Risoni

In a medium saucepan, heat a good drizzle of olive oil over a medium-high heat. Add the carrot and cook until slightly softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, water, brown sugar, beef stock and risoni. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the water has been absorbed, 15-18 minutes.

TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' means the risoni is cooked through but still has a tiny bit of firmness in the middle.

While the risoni is cooking, combine the beef mince, egg, fine breadcrumbs (see ingredients list), the salt, garlic & herb seasoning and a pinch of pepper in a large bowl. Using damp hands, shape a tablespoon of the beef mixture into a meatball. Set aside on a plate and repeat with the remaining beef mixture. You should get 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning often, until browned and cooked through, 8-10 minutes. Transfer to a plate.

TIP: Don't worry if the spice blend burns a little in the pan, this adds to the flavour! TIP: Reduce the heat to medium if the meatballs are browning too quickly.

When the risoni is done, reduce the heat to low. Stir through the grated Parmesan cheese (reserve some for garnish), red pesto, butter and baby spinach leaves. Add the meatballs and cover the saucepan with a lid. Cook until the spinach is just wilted, 1-2 minutes. Remove the pan from the heat and season to taste with salt and pepper.

Divide the garlic-herb meatballs and red pesto risoni between bowls. Garnish with the parsley and reserved Parmesan cheese.