Rosemary and lamb meatballs
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.