TURKEY MEATBALLS WITH RISONI

SERVES 4 PREP 25 MINS + CHILLING COOK 35 MINS PER SERVE 2845kj COST $3.10 500g turkey mince 1 cup dried breadcrumbs 2 onions, finely chopped 2 rashers rindless bacon, chopped ¼ cup chopped parsley, plus 2 tbsp extra to serve ¼ cup chopped mint 1 egg 2 tbsp olive oil 3 cups chicken stock 1 cup risoni 250g cherry tomatoes, halved 1 In a bowl, combine mince, breadcrumbs, 1 chopped onion, bacon, herbs and egg. Roll into balls and place on oven tray. Chill 20 mins. 2 Meanwhile, in a saucepan, heat half the oil on high. Saute remaining onion 2-3 mins until tender. Add 2½ cups stock. Bring to boil. Stir in risoni. Reduce heat to low. Simmer 10-15 mins, adding tomatoes in last 5 mins. 3 In a frying pan, heat remaining oil on high. Brown meatballs 4-5 mins. Add remaining stock. Simmer 4-5 mins until meatballs are cooked. (Reserve 16 meatballs, in an airtight container in the fridge, for lunch.) 4 Serve meatballs with risoni, sprinkled with extra roughly chopped parsley leaves.