Beef Meatballs & Red Pesto Risoni

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot until slightly softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Add diced tomatoes with garlic & onion, the water, the brown sugar, vegetable stock powder and risoni. • Bring to the boil, then reduce heat to medium-low. Simmer, stirring occasionally, until risoni is 'al dente' and water is absorbed, 15-18 minutes.

TIP: Add a dash more water to loosen the risoni, if needed.

• While the risoni is cooking, combine beef mince, the egg, fine breadcrumbs (see ingredients), garlic & herb seasoning and a pinch of salt and pepper in a large bowl. • Using damp hands, shape heaped spoonfuls of mixture into meatballs (5-6 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine and roll the meatball mixture!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

TIP: The seasoning may char slightly in the pan, this adds to the flavour! TIP: Reduce heat to medium if the meatballs are browning too quickly.

• When the risoni is ready, reduce heat to low • Add some grated Parmesan cheese (reserve some for garnish!), the red pesto, the butter and baby spinach leaves. Cook, stirring, until spinach is wilted, 1-2 minutes. • Remove pan from heat. Season to taste.