Chicken & Thyme Meatballs

In a large bowl combine the chicken mince, lemon zest, half the garlic and half the thyme. Season with salt and pepper. Using gloved hands roll the mixture into meatballs (4-5 per person).

Heat the olive oil in a medium frying pan over a medium-high heat. Cook the meatballs for 4-5 minutes, turning occasionally or until browned and almost cooked through (they will continue cooking later). Set aside on a plate.

Place the same frying pan back over a medium-high heat. Add the brown onion and cook for 5 minutes or until soft. Add the remaining garlic and the chilli flakes and cook for 1 minute or until fragrant. Add in the diced tomatoes and bring to the boil. Reduce the heat immediately to medium-low. Add the meatballs back to the pan and simmer, covered, for 8 minutes or until the meatballs are cooked through and the sauce has thickened and reduced slightly. Stir through the baby spinach until wilted and then remove from the heat.

Meanwhile, bring a medium saucepan of hot water to the boil. Season with salt and then add the risoni. Cook for 8 minutes or until ‘al dente’. Drain.