Spiced Lamb Meatballs in Tomato Sauce

You'll love this delicious spicy meatballs recipe – just tone down the chilli flakes if serving to young children.

Ingredients

500g lean lamb mince
5 garlic cloves, peeled and fi nely chopped
Finely grated zest of 1 lemon
Large pinch dried chilli fl akes or powder (optional)
1½ cups fresh breadcrumbs
Handful parsley, fi nely chopped
¼ cup Greek yoghurt
2 Tbsp olive oil
1 large onion, chopped
2 x 400g cans chopped tomatoes
Handful pitted black olives (optional)
350g tagliatelle (or other) pasta
Grated parmesan to serve (or a cheese of your choice)

Prep: 10 minutes
Cook: 25 minutes

Method

In a large bowl mix the mince, half the garlic, lemon, chilli (if using), breadcrumbs, parsley and yoghurt. Season well and roll into 20 walnut-sized balls.

Heat one tablespoon of the oil in a large non-stick pan and cook the meatballs, shaking the pan regularly until the meatballs begin to brown. Remove the meatballs from the pan onto a plate.

In the same pan, add another tablespoon of oil and cook the onion and the rest of the garlic until softened. Add the tomatoes and cook until thick and pulpy.

Add the meatballs back into the pan, pour in 100ml of water and cook gently for 10 minutes or so until the meatballs are cooked through and the sauce is thick. Stir in the olives.

Meanwhile, cook the pasta in boiling salted water until al dente. Drain, add to the meatballs and mix gently. Serve with the grated cheese on top, and a side of salad or seasonal vegetables.

Serves 4

Recipe kindly provided by Beef + Lamb New Zealand, www.recipes.co.nz