Italian Lamb Meatballs with Pasta & Pesto Mayo

Italian Lamb Meatballs with Pasta & Pesto Mayo

Ready in 40 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 10, 2020.
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Ingredients

Meatballs

  • 1 carrot, grated
  • 600g lamb mince
  • 1 pack Italian spices
  • 3 Tbsp flour
  • 1 egg
  • 1 tsp salt
  • 1 drizzle of oil

Sauce

  • 1 courgette, diced
  • 1 can chopped tomatoes
  • 1 cup chicken stock
  • 1 Tbsp sweet chilli sauce
  • 1 drizzle of oil

Pasta

  • 450g orzo pasta
  • 75g baby spinach
  • 1 drizzle oil

To Serve

  • 4 Tbsp basil pesto mayo

Steps

  1. Before you start. Bring a pot of salted water to the boil.
  2. Prep meatballs & sauce. Prep carrot and combine in a bowl with lamb, Italian spices, flour, egg and salt. Roll into golf ball sized balls. Prep courgette.
  3. Cook meatballs. Heat 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.
  4. Cook sauce. Add courgette to pan and cook for 1 minute. Add canned tomatoes, stock 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 with salt and pepper.
  5. Cook pasta. Cook pasta in pot of boiling water for about 8 minutes, until tender. Drain and return to pot with spinach and oil to prevent sticking.
  6. Serve. Pasta topped with meatballs, sauce and basil pesto mayo.

Nutritional Information

Energy 2827 kj
676 kcal
Protein 40.3g
Carbohydrate 67.8g
Fat 26.2g