LAMB MEATBALLS
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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!

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!

 

PRINT RECIPE PDF

 

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!

LAMB MEATBALLS

Keyword: LAMB, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

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!

QUICK PRINT

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

  1. Preheat oven to 180ºC fan bake. Line an oven tray with baking paper.

  2. MAKE WHIPPED FETA

    Mash feta, yoghurt and lemon juice together with a fork until almost smooth. Season with cracked pepper and set aside.

  3. 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.

  4. COOK SPAGHETTI

    While meatballs are cooking, bring a large saucepan of water to the boil. Add spaghetti and cook for 12 minutes.

  5. 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.

  6. SERVE

    Stir cooked meatballs into the sauce. Grate, julienne or spiralise courgette. Drain spaghetti and stir through courgette, spinach and pesto.

  7. 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.

 

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6 Comments

  1. Jasmine says:

    This is definitely my favourite recipe off here! Both my partner and myself enjoyed this very much. Thank you SO much for sharing!

  2. Keryn says:

    ‘The best dinner yet’ was what my husband said tonight! A delicious dinner! I made sure that every mouthful had each element 🙂 So yummy!

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