Step 1

Grate ½ the onion. Combine with breadcrumbs and leave to sit and hydrate for 5 mins.

Step 2

Roughly chop your parsley.

Step 3

Tip in your lamb mince, parsley, cinnamon, and plenty of salt and pepper. Combine with your hands.

Step 4

Roll into golf-ball sized balls. Fry for about 3 mins until they have taken on some colour on the outside, but aren’t totally cooked through. Set aside.

Step 5

Finely slice your remaining onion. Finely chop your garlic.

Step 6

Add a glug of olive oil to a wide casserole dish, then tip in your onions. Cook for about 15 mins on a medium heat until caramelised.

Step 7

Get your garlic and chilli flakes into the pan, then cook for another 2 mins. Pour in your white wine and let it reduce by half. Add your passata and the water, then simmer for 15 mins on a low heat.

Step 8

Bring a large pan of salted water to the boil.

Step 9

Tip your orzo into the water and cook for 7 mins.

Step 10

Add your meatballs to your sauce and gently simmer for another 5 mins.

Step 11

Drain your orzo and add this to the meatball pan. Give it a gentle mix to combine, adding some pasta water to loosen it up where necessary. Season to taste with salt and pepper.

Step 12

Combine the zest and juice of ½ the lemon in a bowl with your crème fraîche. Drizzle this over the top of the orzo, then top with grated parmesan, basil and more black pepper.

Step 13

Serve and enjoy.