1 Preheat the oven to 160°C. Combine lamb, breadcrumbs, onion, cumin and egg in a bowl. Shape into 24 meatballs. Spray meatballs with olive oil.
2 Heat half of the olive oil in a large 2.5–litre ovenproof flameproof dish over medium heat. Add meatballs and cook, stirring occasionally, for about5 minutes, or until browned. Transfer meatballs to a plate.
3 Add remaining oil to dish. Cook carrot and fennel, stirring, for 3 minutes, or until soft. Add risoni, stock and garlic, and stir to combine. Add the canned tomatoes and tomato paste; stir to combine. Bring to boil. Remove dish from heat. Add meatballs and cover with foil. Bake for 35 minutes, or until risoni is tender and liquid has been absorbed. Remove from oven, stir through baby spinach and stand for 5 minutes.
4 Serve the meatballs in sauce topped with feta, lemon zest and chopped reserved fennel fronds.