Tag: pasta

Lamb Meatballs

Lamb Meatballs

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Lamb Meatballs

A great recipe for filling up the family tummies fast or for unexpected guests
Course dinner, lunch, supper, Tea
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Servings 4 people


  • 500 g mozzarella chunks
  • 1 medium onion chopped
  • 1 garlic clove chopped
  • 350 g minced lamb
  • 1 egg
  • 15 ml chopped fresh parsley
  • 15 ml olive oil


  • 300 ml passata *see notes
  • 30 ml chopped fresh basil
  • 1 garlic clove chopped


  • To make the meatballs, mix together the onion, garlic, lamb, egg yolk, parsley and seasoning until well blended.
  • Cut the mozzarella into chuks approximately the size of the end of your thumb.
  • Divide the mixture into 20 pieces and mould into balls, each with a piece of mozzarella in the centre. Place on a baking sheet, cover with clear film and chill for 30 minutes.
  • Heat the oil in a large frying pan and place the meatballs in it.
  • Fry the meatballs for about 10 minutes, turning occasionally, until browned on all sides. Drain the pan of any excess fat, without tipping the meatballs out.
  • For the sauce, add the passata, basil, garlic and seasoning to the pan and bring to the boil. Cover and simmer for 20 minutes until the meatballs are tender.
  • Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until it is just al dente. Drain thoroughly and divide it among four serving plates. Spoon over the meatballs and some of the sauce. Garnish each portion with a fresh rosemary sprig and serve immediately with plenty of freshly grated Parmesan cheese.


Passata is available in jars, tins or cartons from specialist Italian grocery stores and most large supermarkets. It is made from sieved tomatoes so you could make your own.
(The meatballs can be made a day in advance. Place them on a baking sheet, cover with clear film and chill.)
I like to use the Red Bell Pepper Soup as the sauce, it is tasty and adds an extra dimention to the meatballs. Just half the stock amount
Pesto Sauce

Pesto Sauce

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients: 2 cups fresh basil leaves (no stems) 2 tablespoons pine nuts or walnuts 2 large cloves garlic ½ cup extra-virgin olive oil ½ cup freshly grated parmesan cheese [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left”