Italian Lamb Meatballs with Orzo Pasta & Pesto Aioli

Steps

1. Make meatballs Grate carrot and combine in a bowl with lamb mince, Italian spices, egg and 1 tsp salt. Roll into golf ball sized balls. Dice courgette.
2. Cook meatballs Heat a drizzle of oil in a fry-pan on medium-high heat. Cook meatballs for about 5 minutes, turning, until browned but not cooked through. Remove from pan and set aside, keep pan on heat.
3. Cook sauce Add courgette to pan and cook for 1 minute. Add canned tomatoes, stock, olives and sweet chilli sauce to pan and simmer on medium heat for 3 minutes. Add meatballs back to pan and cook for about 5 minutes until meatballs are cooked through and sauce has thickened slightly. Season to taste.
4. Cook pasta Cook pasta in boiling water for about 8 minutes until tender. Drain and return to pot with spinach and a drizzle of oil to prevent sticking.
5. Serve pasta topped with meatballs, sauce and a dollop of pesto aioli.