Lamb Meatballs with Tomato Vegetable Sauce

Steps

1. Make meatballs Preheat oven to 220°C. Preheat a large oven dish. Bring a large pot of salted water to the boil. Combine all meatball ingredients in a large bowl. Season with ¾ teaspoon of salt. Measure out about 2 tablespoons of mixture and shape into golf ball-sized balls.
2. Prep sauce Thinly slice leek; grate courgette and carrot. Heat a drizzle of oil in a deep frypan on medium heat. Cook leek for 3 minutes, until soft. Add garlic, courgette, carrot and oregano and cook a further 2 minutes.
3. Add passata, sugar, balsamic vinegar and ¾ teaspoon of salt and bring to a simmer. Simmer for 3-4 minutes, until sauce has thickened slightly. Season to taste with pepper.
4. Cook meatballs and pasta Drizzle a little oil in preheated oven dish, add meatballs, turn to coat in oil and bake for about 10 minutes. Cook fettuccine in pot of boiling water for 10-12 minutes, until just tender. Drain and drizzle with a little olive oil to prevent sticking.
5. Add meatballs to pan with sauce and gently turn meatballs to coat. Cover and simmer for a further 5 minutes, until meatballs are cooked through. Finely grate Parmesan.
6. Serve fettuccine topped with meatballs, tomato sauce and Parmesan.