NZ Creamy Mustard Pork Meatball Risoni

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Add risoni to the boiling water and cook until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain risoni, then return to saucepan.

• Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook soffritto mix, diced bacon and leek, breaking up with a spoon, until golden, 6-8 minutes. • Add longlife cream (see ingredients), dijon mustard (see ingredients), chicken-style stock powder and reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 1-2 minutes. • Remove from heat, return meatballs to the pan, add risoni and stir to combine. Season with pepper.