Make the meatballs first - put all the ingredients in a large bowl. Season with a little salt and plenty of black pepper, then mix well with your hands, being careful not to overmix - you only want to bring everything together, so the meatballs don’t become too dense. Shape into 20 meatballs (approx. 35g each) and arrange on a baking tray or plate lined with baking paper. Chill for 15 minutes to firm up.

Now make the sauce - heat the olive oil in a large shallow casserole over a medium heat and brown half of the meatballs for 5 minutes, moving them regularly until browned all over. Transfer them to a plate and repeat with the rest of the meatballs (they don’t need to be fully cooked at this stage, as they will continue to cook with the orzo).

Heat the 2 tbsp sundried tomato oil in the casserole over a medium heat and cook the onion for 10 minutes until beginning to soften. Stir in the garlic and chilli flakes, and cook for another minute, stirring well. Stir in the sundried tomatoes and tomato purée and cook for another 3 minutes until slightly darkened. Stir through the orzo, then pour in the stock.

Bring to the boil, then scatter in the spring greens. Reduce the heat to a simmer, cover with a lid and cook for 5 minutes. Uncover, stir well and cook for 8 to 10 minutes with the lid off, stirring often to prevent the orzo from catching.

Stir in the crème fraiche and parmesan until they have melted and been incorporated, then return the meatballs to the pan and cook for another 4 to 5 minutes, or until the meatballs are cooked through.

Sprinkle over some chilli flakes, black pepper and more parmesan, if you like, before serving.