Cheesy Beef and Vegetable Meatball Risoni

Crush garlic and grate zucchini. Place garlic, zucchini and beef mince in a large bowl. Finely zest lemon. Add zest to the bowl with egg, 25g panko breadcrumbs, 25g parmesan, salt and pepper and mix well to combine. Roll mixture into 2 tablespoonful-size meatballs. Set aside.

Heat 2 teaspoons oil in a frypan over medium heat. Add remaining breadcrumbs to pan and cook, stirring, for 3 minutes or until golden brown. Remove from heat and place in a bowl with remaining parmesan. Set aside and wipe out pan.

Heat remaining oil in frypan over medium heat. Add meatballs and cook, turning, for 8 minutes or until golden brown all over. Meanwhile, halve cherry tomatoes.

Add risoni, cherry tomato and 250ml (1 cup) water to frypan, increase heat to high and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 8 minutes or until risoni is tender and most of the water has been absorbed.

Remove pan from heat. If all the liquid has been absorbed, add 20ml (1 tablespoon) warm water. Remove meatballs and place on a plate. Add baby spinach leaves, basil pesto and the juice of ½ the lemon to pan and stir to combine.

Divide risoni and meatballs between bowls and scatter over crumb mixture. Cut remaining lemon into wedges and serve with meatballs.