Rosemary and Garlic Lamb Meatballs with Tomato Vegetable Sauce and Fettuccine

Rosemary and Garlic Lamb Meatballs with Tomato Vegetable Sauce and Fettuccine

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 10, 2016.
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These meatballs can be mixed and rolled in advance, or you can cook the whole meatball and sauce element of the recipe beforehand. Just cook the fettuccine when ready to eat!

Ingredients

ROSEMARY AND GARLIC LAMB MEATBALLS

  • 600g lamb mince
  • 3/4 cup fine breadcrumbs
  • 1/2 brown onion, very finely diced or grated
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1–2 tablespoons finely chopped rosemary leaves
  • 1 tablespoon garlic lemon pepper

TOMATO SAUCE

  • 1/2 brown onion, thinly sliced
  • 1 leek, white and pale green part only, thinly sliced
  • 1 clove garlic, minced or finely chopped
  • 1 courgette, grated
  • 1 carrot, grated
  • 2–3 tablespoons chopped oregano (reserve a few leaves, to serve)
  • 1 jar passata
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon balsamic vinegar

FETTUCCINE

  • 400g fettuccine pasta

TO SERVE

  • 1/2 block parmesan cheese
  • Reserved oregano leaves (optional)

Steps

  1. oven to 220°C. Preheat a large oven dish. Bring a large pot of salted water to the boil.
  2. Combine all rosemary and garlic lamb meatball ingredients in a bowl and season with pepper. Mix well using hands. Measure out 2 tablespoons of mixture and shape into golf-ball sized balls. Drizzle a little oil in preheated oven dish, add meatballs, turn to coat in oil and bake for about 10 minutes.
  3. Heat a drizzle of olive oil in a large, deep, fry-pan (with a lid) on medium heat. Cook onion and leek for 3–4 minutes, until soft. Add garlic, courgette, carrot and oregano and cook a further 2 minutes.
  4. Add passata, sugar, salt and balsamic vinegar and bring to a simmer, then simmer for 3–4 minutes until slightly thickened. Season to taste with pepper.
  5. Cook fettuccine in pot of boiling water according to packet instructions, until just tender. Drain and drizzle with a little olive oil to prevent sticking.
  6. Add meatballs to pan with sauce and use a spoon to turn to coat in sauce. Cover and simmer a further 5 minutes, until meatballs are cooked through. Finely grate parmesan.
  7. Divide fettuccine between bowls and top with lamb meatballs and tomato vegetable sauce. Sprinkle over parmesan cheese and garnish with oregano leaves (if desired).

Nutritional Information

Energy 2684 kj
641 kcal
Protein 49.2g
Carbohydrate 76.8g
Fat 13.6g