Spiced lamb meatballs in tomato sauce
You will need
500g New Zealand lamb mince
3 garlic cloves, finely chopped
finely grate zest of 1 lemon
large pinch dried chilli flakes (optional)
85g fresh breadcrumbs
handful parsley, finely chopped
85g Greek yogurt
2 tbsp olive oil
1 large onion, chopped
800g tinned chopped tomatoes
handful pitted black olives (optional)
grated parmesan to serve
In a large bowl mix the mince, half the garlic, lemon, chilli, breadcrumbs, parsley and yogurt. Season well and roll the mix into 20 walnut size balls.
Heat 1 tablespoon of the oil in a large non-stick pan and cook the meatballs, shaking the pan regularly until beginning to brown. Remove to a plate.
In the same pan add another tablespoon of oil and cook the onion and rest of the garlic until softened. Add the tomatoes and cook down until thick and pulpy.
Add the meatballs back to the pan, pour in 100ml water and cook gently for 10 minutes or so until the meatballs are cooked through and the sauce is thick. Stir through the olives if using.
Meanwhile cook the pasta until al dente in boiling salted water. Drain loosely and add back to the pan with the meatballs. Mix gently and serve with some grated parmesan.
Recipe courtesy of www.loveourlamb.co.uk
Lychee & lemongrass debonair
White chocolate mousse with spiced raspberries
Stuffed roasted tomatoes with goats' cheese and mini mozzarella