Incognito zucchini ups the veg quota in these delicious meatballs cooked in a rustic cherry tomato and pesto pasta. Add lemon to lift and a cheesy, golden crumb for texture and your family has found a new favourite.
Crush garlic and grate zucchini. Lightly beat egg. Place garlic, zucchini and beef mince in a large bowl. Finely zest lemon. Add zest to the bowl with egg, ½ the panko breadcrumbs, ½ the parmesan, salt and pepper and mix well to combine. Roll mixture into 2 tablespoonful-sized 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.
Heat remaining oil in a frypan (you can also use the same pan from the previous step, just wipe it out first) 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.