With all the makings of a weeknight winner, this comforting, one-pan dish is a spoonable delight of bright flavours. Lemon, dill and feta add zing to saucy risoni and moreish beef meatballs for a pasta that's on the lighter side.
Preheat oven to 200°C fan-forced. Finely chop dill. Peel and crush garlic. Slice zucchini into rounds. Finely grate lemon zest.
Place mince, ½ the dill, garlic and lemon zest in a medium bowl. Crumble in ½ the feta and season with ¼ teaspoon salt and pepper. Mix well to combine. Shape into 8 heaped tablespoon-sized meatballs.
Heat oil in an ovenproof frypan over medium-high heat. Add meatballs and cook for 4–5 minutes or until browned on all sides.
Add zucchini and cook, stirring occasionally, for 2–3 minutes or until golden. Add risoni, tomatoes, stock cube and 250ml (1 cup) water to pan and season with salt and pepper. Bring to a simmer and stir to ensure risoni doesn't stick to the bottom of the pan.
Transfer pan to oven and bake for 15 minutes or until risoni is tender and meatballs are cooked through.
Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide meatballs and risoni between bowls and sprinkle with remaining dill and feta. Serve with lemon wedges.