Grate your onion into a medium-sized bowl, then add your breadcrumbs and milk. Mix until combined.

Add both types of mince to the bowl along with parsley, fennel seeds, chilli flakes, and 1 tsp of salt. Grate in the Parmigiano Reggiano and mix well with your hands.

Roll the mixture into 12 equal-sized balls and refrigerate for at least 15 minutes to set.

Toast pine nuts in a dry frying pan over medium heat for 2 minutes. Allow to cool slightly.

In a food processor, combine the toasted pine nuts, basil, garlic, and remaining Parmigiano Reggiano. Process while slowly drizzling in 60ml of olive oil until you have a vibrant green sauce. Season with salt and pepper.

Heat a large frying pan over medium-high heat and fry the meatballs for a couple of minutes on each side until browned, but not cooked through.

In a large saucepan, heat 2 tbsp of olive oil and fry the fennel for 10 minutes until softened and starting to caramelize. Add the courgettes and cook for an additional 5 minutes.

Pour the orzo into the chicken stock and gently nestle the meatballs into the pan, along with the Parmigiano Reggiano rind. Simmer for 8 minutes.

Season the broth to taste, remove the rind, and serve in bowls topped with pesto.