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Lamb & feta meatballs with pasta & tomato sauce recipe

Lamb & feta meatballs with pasta & tomato sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 2 cloves Garlic
  • 50 grams Feta cheese
  • 1 bunch Mint leaves
  • 1 Carrot
  • 400 grams Lamb mince or sausages
  • ¼ cup Panko breadcrumbs
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 Egg free range
  • 2 tsp Olive oil first
  • 2 tsp Olive oil second
  • 125 mls Chicken stock
  • 400 grams Crushed tomatoes
  • 2 tsp Moroccan seasoning
  • 2 tsp Red wine vinegar
  • 1 tsp Honey
  • 200 grams Pasta penne, fusilli, spiral etc

Instructions

PREP INGREDIENTS

  • Peel and mince the garlic. Crumble the feta. Roughly chop the mint leaves, discarding the stems. Peel and quarter the carrot lengthwise, then thinly slice.

MAKE & COOK MEATBALLS

  • Put the lamb mince, breadcrumbs, cumin, coriander, garlic, half the feta, half the mint and egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls. Then heat the first measure of oil in a medium-deep frypan over medium-high heat. Cook the meatballs, turning, for 3-4 mins, until browned. Remove from the pan.

COOK MEATBALLS

  • Bring a medium pot of salted water to the boil for the pasta. Heat the first measure of oil in a medium-deep frypan over medium-high heat. Cook the meatballs, turning, for 3-4 mins, until browned. Remove from the pan, reserve the pan. Bring a medium pot of salted water to the boil for the pasta.

MAKE SAUCE

  • Heat the second measure of oil in the reserved pan over medium-high heat. Cook the carrot, stirring, for 3-4 mins until softened. Stir in the stock, tomatoes, Moroccan seasoning, red wine vinegar and honey and bring to a simmer. Add the meatballs, reduce the heat to medium and cook, covered, for 10 mins. Uncover and cook for a further 8-10 mins until slightly reduced.

COOK PASTA

  • Meanwhile, cook the pasta in the pot of boiling water according to packet directions or until al dente. Drain, then add the pasta to the meatballs and sauce and stir to coat. Taste the sauce, then season with salt and pepper.

TO SERVE

  • Divide the lamb and feta meatballs and pasta between bowls. Sprinkle with the remaining feta and mint.

Nutrition

Calories: 627kcal | Carbohydrates: 53g | Protein: 30g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 437mg | Potassium: 762mg | Fiber: 4g | Sugar: 9g | Calcium: 151mg | Iron: 5mg