Greek-style meatballs

1 Place mince, allspice, half the parsley and half the oregano in a medium bowl. Wet hands and mix to combine. Shape teaspoons of mixture into 6-8 small balls.

2 Spray a medium saucepan with olive oil and place over medium heat. Add onion and garlic and cook, stirring, until soft. Add remaining oregano with tomato paste and cook, stirring, for 1 minute. Stir chopped tomatoes into the mixture with 1/4 cup cold water and bring to the boil.

3 Add meatballs to saucepan. Reduce heat to low and simmer, uncovered, for 10-15 minutes, or until meatballs are cooked through and sauce thickens.

4 Meanwhile, dress salad leaves with balsamic vinegar. Cook risoni according to packet directions, drain and place in a serving bowl. Top risoni with meatballs in sauce and ricotta, scatter with remaining parsley, season with pepper and serve with salad.