Grab your permanent marker, because this is a certified box-ticker of a dish. Lean and green kangaroo mince meatballs are simmered with risoni in a sweet cherry tomato sauce that gets plumped up with tender pumpkin and topped with tangy feta. All crowds will be thoroughly pleased.
Preheat oven to 200°C fan-forced. Peel pumpkin and cut into 2cm pieces. Place on a lined baking tray, drizzle with ½ the oil, and sprinkle with salt and pepper. Roast for 20 minutes or until tender. While pumpkin is roasting, continue with step 2.
Peel and crush garlic. Roughly chop parsley leaves. Place mince, panko breadcrumbs, garlic, parsley, ½ the feta, 20ml (1 tablespoon) water and ¼ teaspoon salt and pepper in a bowl and mix well to combine. Shape into 8 tablespoon-sized meatballs.
Heat remaining oil in an ovenproof frypan over medium-high heat. Add meatballs and cook for 4–5 minutes or until browned on all sides.
Dissolve stock cube in 250ml (1 cup) boiling water. Add risoni, tomatoes and stock to pan and season with salt and pepper. Bring to a simmer and stir to ensure risoni doesn't stick to the bottom. Transfer to oven and cook for 15 minutes or until risoni is tender and meatballs are cooked through.
Remove pan carefully from oven, add baby spinach leaves and pumpkin and stir until warmed through.
Cut lemon into wedges. Divide meatballs and risoni between bowls and sprinkle with remaining feta. Serve with lemon wedges.