Herby Lamb Meatballs & ‘Pesto’ Risoni

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook courgette, stirring, for 5 minutes or until softened. 
• Add garlic and cook until fragrant, 1 minute. 
• Add risoni, the water and chicken-style stock powder. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is ‘al dente’ and water has absorbed, 13-15 minutes.  

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre. 
TIP: Add a splash of water if the risoni looks dry! 

• While the risoni is cooking, in a medium bowl, combine lamb mince, fine breadcrumbs (see ingredients), the egg, rosemary, the salt and a pinch of pepper. 
• Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (5-6 per person). Transfer to a plate. 

TIP: Wet your hands to stop the mixture from sticking! 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. 

• Once the risoni is done, remove pan from heat, then stir in baby spinach leaves and plant based basil pesto. Season to taste with salt and pepper. 

TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.