Rosemary and lamb meat­balls

You can make this recipe ahead of time and sim­ply re­heat be­fore you want to eat.

Auckland City Harbour News - - COMMUNITY COOKBOOK -


Rosemary and garlic lamb meat­balls

600g lamb mince

3⁄4 cup fine bread­crumbs

1⁄ brown onion, very finely diced or



1 clove garlic, minced

1 egg

1 ta­ble­spoon Worces­ter­shire sauce

1⁄ tea­spoon salt


1–2 ta­ble­spoons finely chopped rosemary leaves

2 tea­spoons lemon pep­per sea­son­ing (store-bought, or use zest of 1⁄2– 1 lemon)

Tomato sauce

1⁄ brown onion, thinly sliced


1 leek, white and pale green part only, thinly sliced 1 clove garlic, minced or finely chopped

1 cour­gette, grated

1 car­rot, grated 2–3 ta­ble­spoons chopped oregano (re­serve a few leaves, to serve)

1x 700ml jar tomato pas­sata 1 tea­spoon sugar

1 tea­spoon salt

1 tea­spoon bal­samic vine­gar


400g fettuccine pasta (or your favourite dried or fresh pasta)

To serve

1⁄2 cup grated cheese (e.g. parme­san, tasty, colby)

Re­served oregano leaves (op­tional)

Pre­heat oven to 220 de­grees Cel­sius. Pre­heat a large oven dish. Bring a large pot of salted wa­ter to the boil. Com­bine all rosemary and garlic lamb meat­ball in­gre­di­ents in a bowl and sea­son with pep­per. Mix well us­ing hands. Mea­sure out 2 ta­ble­spoons of mix­ture and shape in to golf-ball sized balls. Driz­zle a lit­tle oil in pre­heated oven dish, add meat­balls, turn to coat in oil and bake for about 10 min­utes. Heat a driz­zle of olive oil in a large, deep, fry-pan (with a lid) on medium heat. Cook onion and leek for 3–4 min­utes, un­til soft. Add garlic, cour­gette, car­rot and oregano and cook a fur­ther 2min­utes. Add pas­sata, sugar, salt and bal­samic vine­gar and bring to a sim­mer, then sim­mer for 3–4 min­utes un­til slightly thick­ened. Sea­son to taste with pep­per. Cook fettuccine in pot of boil­ing wa­ter ac­cord­ing to packet in­struc­tions, un­til just ten­der. Drain and driz­zle with a lit­tle olive oil to pre­vent stick­ing. Add meat­balls to pan with sauce and use a spoon to turn to coat in sauce. Cover and sim­mer a fur­ther 5min­utes, un­til meat­balls are cooked through. Finely grate cheese. To serve, di­vide fettuccine be­tween bowls and top with lamb meat­balls and tomato veg­etable sauce. Sprin­kle over cheese and gar­nish with oregano leaves (if de­sired).

Us­ing damp hands to roll meat­balls makes the process much eas­ier.

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