Step 1

For the meatballs, place the breadcrumbs in a medium bowl. Pour over the milk. Set aside. Heat the butter in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes or until soft. Add to the breadcrumbs along with the mince, egg, parsley, salt and allspice. Mix until well combined.

Step 2

Line a baking tray with baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the prepared tray. Cover. Place in the fridge for 1 hour to chill. Heat the oil in the frying pan over medium-high heat. Add the meatballs. Cook, turning, for 6-8 minutes or until cooked. Transfer to a plate.

Step 3

Wipe the frying pan clean. Heat the butter and oil in the frying pan over medium heat. Add the leek and garlic and cook, stirring often for 3 minutes or until soft. Add the zucchini and cook, stirring, for 2 minutes or until golden. Add the risoni and stir to coat. Add the stock and cream and stir to combine. Season well. Stir through half of the lemon zest.

Step 4

Preheat oven to 180C/160C fan forced. Transfer the risoni mixture to an 18 x 26cm baking dish. Top with the meatballs and cook for 30 minutes or until the risoni is tender and the liquid is absorbed. Set aside for 10 minutes to stand.

Step 5

Combine the remaining lemon zest and parsley leaves and sprinkle over the bake to serve. Serve with tomatoes and onion if desired.