Pork Meatball & Pesto Risoni

While the veggies are roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic, tomato paste and chilli flakes (if using) and cook until fragrant, 1 minute. Add the risoni (see ingredients list), the water and beef stock powder and stir to combine. Bring to the boil, cover with a lid, reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente', 13-15 minutes. TIP: Add a dash more water if your risoni looks dry.

While the risoni is cooking, in a medium bowl combine the pork mince, fine breadcrumbs, egg, garlic & herb seasoning, the salt and a pinch of pepper. Using damp hands, shape a heaped spoonful of the pork mixture into a meatball. Place on a plate and repeat with the remaining 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. Reduce the heat to medium if the meatballs are browning too quickly. TIP: Don't worry if the spice blend burns a little in the pan, this adds to the flavour! Transfer to a plate.

Roughly chop the baby spinach leaves. Add the butter and spinach and stir until the butter has melted, 1 minute. Add the roasted veggies and basil pesto. Stir to combine and season to taste with salt and pepper.