One-Pan Beef Meatballs

In a large bowl, combine the beef mince, salt, thyme, garlic, egg and fine breadcrumbs. Using damp hands, shape 1 heaped tablespoon 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 plate. 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 courgette 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, brown sugar, oregano and crumble in 1 beef stock cube. Return the 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 Parmesan cheese.

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