CHICKEN MEATBALLS WITH RISONI

SERVES 4 PREP 25 MINS + CHILLING COOK 35 MINS

• 500g chicken mince (or turkey if you’re feeling fancy)

• 1 cup dried breadcrumbs

• 2 onions, finely chopped

• 2 rashers rindless bacon, finely chopped

• ¼ cup chopped parsley, plus extra to serve

• ¼ cup chopped mint

• 1 egg

• 2 tbsp olive oil

• 3 cups chicken stock

• 1 cup risoni

• 250g punnet cherry tomatoes, halved

• 4 zucchini, halved

1 In a large bowl, combine chicken, breadcrumbs, 1 chopped onion, bacon, herbs and egg. Season and mix well. Roll heaped teaspoons of mixture into balls. Place on an oven tray. Chill 20 mins.

2 In a large saucepan, heat half the oil on high. Saute remaining onion 2-3 mins. Add 2½ cups stock. Bring to boil. Stir in risoni and reduce heat to low. Simmer 10-15 mins, adding tomatoes for last 5 mins.

3 In a frying pan, heat remaining oil on high. Brown meatballs 4-5 mins. Add remaining stock, simmer 3 mins. Reserve 16 meatballs.

4 Preheat a chargrill pan on high. Spray zucchini with oil and season. Grill halves 1-2 mins each side until grill marks appear.

5 Serve risoni and tomatoes with meatballs and zucchini. Garnish with parsley.