Ingredients
Method
1.Place the bread in a bowl, pour over the water; stand for 1 minute. Squeeze excess water from bread.
2.Place bread in medium bowl with mince, garlic, carrot and dill; season with salt and pepper. Mix until well combined. Roll level tablespoons of mixture into balls.
3.Heat the oil in a large frying pan, add meatballs; cook over a medium heat until browned all over. Tilt the pan and wipe out any excess oil with absorbent paper.
4.Meanwhile, add risoni to a medium pan of boiling salted water; boil, uncovered, until tender; drain. Return to pan to keep warm.
5.Add passata to meatballs in the pan with stock; simmer, uncovered, for about 5 minutes or until meatballs are cooked through. Stir in olives and season to taste. Sprinkle with feta and extra dill, if desired.
6.Combine risoni and spinach and serve with the meatballs and sauce.
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