600g lean beef mince
1⁄3 cup water
2 slices thick bread, torn
Grated rind and juice of 1 lemon
1 cup risoni, cooked
1 tbsp olive oil
1 small onion, finely chopped
2 punnets cherry tomatoes, halved
150g baby English spinach
½ cup basil leaves
Salad of lettuce, cucumber and avocado, to serve
1. Preheat oven to 180C. Place the mince in a bowl. In another bowl, put in the chunks of bread and pour the water over, then mix with a fork.
2. Add the bread, lemon rind and juice to mince, and mix well. Shape small spoonfuls into meatballs.
3. Line a tray with baking paper. Place the meatballs in a single layer on the tray. Lightly brush or spray the meatballs with oil.
4. Cook for 15 minutes, or until the meatballs are cooked through. Heat the oil in a large frying pan over a medium-high heat. Add the onion, cook until soft, and then add the tomatoes and cook until just soft. Add the spinach and basil and stir to combine. Divide the risoni between plates, top with the meatballs and tomato sauce. Serve with salad.