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Mediterranean pasta with lamb meatballs

  • Preparation Time25 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyMedium
For the meatballs
750g minced lamb
2 tsp spice mix, recipe follows
15 mini unsalted matzoh crackers, ground into crumbs
2 cloves garlic, crushed
1/2 tsp salt
115g feta cheese
For the sauce and pasta
30ml olive oil
2 shallots, finely-chopped
3 cloves garlic, crushed
1.6L canned chopped tomatoes
For the meatballs:
1) Preheat the oven to 180C/Gas 4. Combine the lamb, spice mix, ground matzoh crackers, garlic, salt and feta cheese. Mix until combined but do not over mix.

2) Divide into 16 equal portions and shape into meatballs. Place the meatballs on a rack over a baking tray, so the grease will drain while cooking. Bake for 20 minutes.

For the sauce:
1) Heat the olive oil in a saucepan over medium heat and add the shallots and garlic. Cook until limp and translucent, two to three minutes. Add the tomatoes, remaining spice mix, cinnamon, pepper, salt, chicken stock and parsley.

2) Bring to the boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally. Meanwhile, cook the pasta according to the package directions and drain.

3) To the cooked sauce add the sliced spring onion and meatballs, stirring gently to coat. Serve over the pasta and garnish with the crumbled feta cheese.

For the spice mix:
1) In a blender or coffee grinder pulse the coriander, rosemary, thyme, cumin, marjoram, oregano and onion until a fine consistency.

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