Step 1

Combine 1/2 cup stock with mince, garlic, egg & breadcrumbs. Roll into balls.

Step 2

Heat oil in a large frypan. Add meatballs & cook until browned all over. Pour over remaining stock, tomato paste & rosemary. Bring to the boil, reduce heat & cook, covered, for 10 mins, stirring occasionally.

Step 3

Stir in risoni & tomatoes. Cook for 8 mins, uncovered, stirring occasionally, or until pasta is al dente.

Step 4

Garnish with parsley & parmesan.