Spring's harvest of sweet cherry tomatoes makes the base of this fresh sauce that simmers on down to tasty town with zucchini and hand-made meatballs. It might be a pasta dish, but it hits different with its leafy side salad and bright basil notes.
Place mince, ½ the Italian kitchen herbs, 40ml (2 tablespoons) water and panko breadcrumbs in a large mixing bowl with ¼ teaspoon sea salt and pepper. Using clean hands, knead mixture until well-combined. Roll into 8 equal-sized meatballs.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 6 minutes or until golden. Add cherry tomatoes to pan and cook, stirring occasionally, for 3–4 minutes or until starting to soften. While meatballs are cooking, grate zucchini.
Peel and crush garlic. Add zucchini and garlic to tomatoes with remaining Italian kitchen herbs and cook for 2 minutes or until fragrant and zucchini has softened.
Dissolve stock cube in 375ml (1½ cups) boiling water. Add risoni and stock to pan and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until risoni is tender and liquid has been absorbed.
Pick basil leaves from their stems and add ½ to the pan. Stir to wilt.
Place remaining olive oil, wholegrain mustard, red wine vinegar, salt and pepper in a bowl and mix to combine. Toss salad leaves with dressing. Divide meatballs and risoni between bowls and sprinkle with parmesan and remaining basil. Serve with salad.