Pheasant meatballs with orzo

Ingredients

• 1 shallot, roughly chopped
• 1 garlic clove, roughly chopped
• 150g leftover pheasant meat picked from the carcass (including skin and fat)
• 100g fresh breadcrumbs
• zest and juice 1 lemon
• 1 tbsp natural yogurt
• 1 large egg
• 2 tbsp pistachio nuts, chopped
• 2 tbsp chopped flat-leaf parsley
• small grating nutmeg
• 3 tbsp olive oil, plus extra for greasing
• 2 rosemary sprigs
• 200g orzo
• 80g baby spinach leaves
• 4 tbsp crème fraîche
• 20g finely grated parmesan, plus extra to serve

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