Garlic & Herb Beef Meatballs

In a medium saucepan, heat a good drizzle of olive oil over a medium-high heat. Cook the carrot until slightly softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes, water, brown sugar, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and the water has absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry.

While the risoni is cooking, combine the beef mince, egg, fine breadcrumbs (see ingredients), the salt, garlic & herb seasoning and a pinch of pepper in a large bowl. Using damp hands, form a heaped spoonful of the beef mixture into a meatball. Transfer to 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. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Reduce the heat to medium if the meatballs are browning too quickly. Transfer to a plate.

When the risoni is done, reduce the heat to low. Stir through the grated Parmesan cheese (reserve some for garnish!), red pesto, butter and baby spinach leaves. Add the meatballs and cover the saucepan with a lid. Cook until the spinach is just wilted, 1-2 minutes. Remove the pan from the heat and season to taste.