Fetta & Lamb Meatballs

Roll the gourmet meatball mince into meatballs (we recommend 3 medium meatballs per person). Insert a square of the fetta cheese into the middle of each meatball and squeeze to seal tightly. Crumble any remaining fetta 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 4-5 minutes or until browned. Transfer the meatballs to a plate. Add the red onion to the pan and cook, stirring, for 3 minutes or until soft. Add the carrot and cook, stirring, for 1 minute. Return the meatballs to the pan and 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 pot of salted water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain.