Step 1

Preheat oven to 200°C.

Step 2

Heat a large, oven-safe pan over medium-high heat and add oil.

Step 3

Add onion, garlic, and sage and toss until aromatic, about 2 minutes. Add stock, cream, and lemon and bring to a gentle simmer for 3 minutes before checking seasoning, turning off the heat, and covering.

Step 4

For the meatballs, place sage, parsley, garlic, parmesan, and panko in a small food processor and blitz until well combined. Alternatively, finely chop the garlic and herbs and stir through the breadcrumbs.

Step 5

Combine the mince, breadcrumb mix, egg, and salt in a medium bowl and use your hands to mix together.

Step 6

Roll the meatball mix into golf-ball sized pieces (approx 20-25) and place them straight into the prepared sauce in the pan.

Step 7

Once the meatballs are all rolled and in the pan, top each with a little extra parmesan and move the pan to the oven.

Step 8

Cook uncovered for 15 minutes until lightly browned and cooked through.

Step 9

To organize your meal prep, place even amounts of cooked risoni, spinach, and meatballs with sauce in each of your containers.

Step 10

Top each serving of risoni with the toasted seeds. Cover and store until ready to enjoy.