Beef & Fetta Meatballs

Roll the gourmet meatball mince into meatballs (we recommend 3 medium meatballs per person). Insert a square of fetta cheese into the middle of each meatball and squeeze to seal tightly. Crumble any remaining fetta cheese and set aside for garnish.

Heat the olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook, turning, for 5-6 minutes, or until browned. Add the garlic and carrot, and cook, stirring, for 1 minute. Add the diced tomatoes and bring to the boil. Reduce to a medium-low heat, add the sugar and parsley, and simmer for 10-15 minutes, or until reduced slightly. Season to taste with salt and pepper.

Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes, or until ‘al dente’. Drain.