LAMB MEATBALLS
This twist on traditional spaghetti and meatballs is fresh and flavoursome. Make the pasta and sauce while the lamb meatballs are baking and you can have dinner on the table in around half an hour. Easy!
The whipped feta is a delicious substitute for grated cheese and pairs so well with the lamb meatballs and pesto spaghetti. Give this recipe a try instead of your usual spaghetti and meatballs, then leave a comment below letting me know what you think!
LAMB MEATBALLS
This twist on traditional spaghetti and meatballs is fresh and flavoursome. Make the pasta and sauce while the meatballs are baking and you can have dinner on the table in around half an hour. Easy!
Ingredients
WHIPPED FETA
- 100 g feta (3.5oz)
- 3 Tbsp plain, unsweetened yoghurt
- 1 1/2 Tbsp lemon juice
MEATBALLS
- 500 g lamb mince (1lb 2oz)
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
SPAGHETTI
- 200 g dried wholemeal spaghetti (7oz)
- 1 large courgette
- 60 g baby spinach (2.1oz)
- 3 Tbsp basil pesto
SAUCE
- 1 tsp olive oil
- 1 brown onion
- 2 cloves garlic
- 400 g can crushed tomatoes (14oz)
- 2 tsp balsamic vinegar
- 2 tsp brown sugar
- 1 Tbsp basil pesto
Instructions
Preheat oven to 180ºC fan bake. Line an oven tray with baking paper.
MAKE WHIPPED FETA
Mash feta, yoghurt and lemon juice together with a fork until almost smooth. Season with cracked pepper and set aside.
MAKE MEATBALLS
Combine lamb mince, tomato paste, oregano, paprika and cinnamon in a large bowl. Season with salt and pepper. Mix to combine, then shape into 24 meatballs. Place meatballs on prepared tray and bake for 20 minutes, or until browned on the outside and cooked through.
COOK SPAGHETTI
While meatballs are cooking, bring a large saucepan of water to the boil. Add spaghetti and cook for 12 minutes.
MAKE SAUCE
While pasta is cooking, add olive oil to a large frying pan over a medium heat. Dice onion, add to pan and cook for 2 minutes. Crush garlic, add to pan and cook for a further minute. Add tomatoes, balsamic vinegar, sugar and pesto, stirring to combine. Leave sauce to simmer.
SERVE
Stir cooked meatballs into the sauce. Grate, julienne or spiralise courgette. Drain spaghetti and stir through courgette, spinach and pesto.
Top spaghetti with meatballs, sauce and whipped feta.
Recipe Notes
WINE MATCH: Try a full-bodied red, like a Syrah.
GLUTEN-FREE OPTION: Replace wholemeal spaghetti with your favourite gluten-free spaghetti.
BUDGET OPTION: You can use beef mince instead of lamb mince (but the flavour won’t be quite as good!).
LOW-CARB OPTION: Reduce the amount of spaghetti and replace with extra courgette (zoodles).
STORING AND REHEATING: Store individual portions in microwave-safe containers and reheat as required.
ALSO ON THE MENU
8 Comments
We made this with venison mince and was delicious. Thank you!
Thanks Ally! Great to hear you enjoyed this with venison mince – good tip! 😊
Yum
Thanks Fiona!
This is definitely my favourite recipe off here! Both my partner and myself enjoyed this very much. Thank you SO much for sharing!
Fantastic! So pleased to hear you enjoyed this meal 🙂
‘The best dinner yet’ was what my husband said tonight! A delicious dinner! I made sure that every mouthful had each element 🙂 So yummy!
That’s great to hear Keryn! Thanks for letting me know that this was a hit in your household 🙂