Rose­mary and lamb meat­balls

Kapi-Mana News - - COMMUNITY COOKBOOK -

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

ROSE­MARY AND GAR­LIC LAMB MEAT­BALLS WITH TOMATO VEG­ETABLE SAUCE AND FETTUCCINE

Rose­mary and gar­lic lamb meat­balls 600g lamb mince 3⁄ cup fine bread­crumbs

4 1⁄ brown onion, very finely diced or

2 grated 1 clove gar­lic, minced 1 egg 1 ta­ble­spoon Worces­ter­shire sauce 1⁄ tea­spoon salt

2 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

2 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 Fettuccine 400g fettuccine pasta (or your favourite dried or fresh pasta) To serve 1⁄ cup grated cheese (e.g. parme­san,

2 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,

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

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