Baked Greek-style meatballs with risoni

Instructions

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1 Preheat oven to 160°C. In a bowl, combine the lamb, breadcrumbs, onion, cumin and egg whites. Shape into 16 meatballs. Spray with oil.

2 Heat half of the olive oil in a large 2.5L or 10-cup capacity ovenproof dish over medium. Add meatballs and cook, turning occasionally, for 5 minutes, or until browned. Transfer meatballs to a plate.

3 Add remaining oil to dish. Cook carrot and fennel, stirring, for 3 minutes, or until soft. Add risoni, stock and garlic, and stir to combine. Add stock mixture, canned tomatoes and tomato paste, and stir to combine. Bring to the boil. Remove from heat. Add meatballs and cover with foil. Bake for 35 minutes, or until risoni is tender and liquid has absorbed. Remove from oven, stir through baby spinach and stand for 5 minutes.

4 Serve meatballs in sauce, top with feta, lemon zest and chopped reserved fennel fronds.