Lamb and rosemary are a classic combination and these meatballs are full of flavour despite the fact that they have barely any ingredients in them! I serve them with spaghetti and pesto. They are also very quick to make. I timed making these from getting the mince out of the fridge and putting the plates on the table and it took me 30 minutes. So a great recipe when time is of the essence. This recipe serves 4.
Ingredients
400 g lean lamb mince
4 tbs chopped rosemary
2 tbs soy sauce
1 tbs olive oil
500 g passata
Spaghetti (I allow 125g per person)
Pesto
30 g basil
50 g pine nuts
1 clove garlic
Good glug of olive oil
50 g parmesan grated finely
Method
- Place the mince in a large bowl with the rosemary and the soy sauce. Mix it together thoroughly with your hands.
- Take enough mixture to form a ball of about 3 cm in diameter. Roll in your hands to form a ball. Place on a plate and repeat until all the meat has gone.
- Heat a little olive oil in a deep pan. Add the meatballs and gently move them around until they have browned. You may need to do this in batches.
- Add the passata and allow to come to a gentle simmer. Cook for about 15 minutes until the meatballs are cooked through and there is no pink meat.
- Add the basil, pine nuts, garlic and olive oil to a food processor. Whizz until a smooth paste forms. If too thick add a little extra oil. Add the parmesan and mix to combine.
- Cook the spaghetti according to the packets instructions. Drain and stir through the pesto. Spilt between four plates. Top with meatballs and tomato sauce and serve.
ChilternEats 