Step 1 Place mince, allspice, half of the parsley and half of the oregano in a medium bowl. Wet hands and mix to combine. Shape teaspoons of mixture into 6–8 small balls.
Step 2 Spray a medium saucepan with olive oil and place over medium heat. Add onion and garlic; cook, stirring, until soft. Add remaining oregano with tomato paste; cook, stirring, for 1 minute. Stir chopped tomatoes into mixture with 1/4 cup cold water; bring to the boil.
Step 3 Add meatballs to saucepan. Reduce heat to low and simmer, uncovered, for 10–15 minutes, or until meatballs are cooked through and sauce thickens.
Step 4 Meanwhile, dress salad leaves with balsamic vinegar. Cook risoni according to packet instructions; drain and place in a serving bowl. Top risoni with meatballs in sauce and ricotta, scatter with remaining parsley, season with cracked black pepper and serve with salad.