Rosemary Lamb Meatballs with Tomato Vegetable Sauce

Steps

1. Make meatballs Preheat oven to 220°C. Preheat a medium oven dish. Bring a medium pot of salted water to the boil. Finely dice first measure of onion and combine with remaining meatball ingredients and ½ tsp of salt in a large bowl. Measure out about 2 Tbsp of mixture and shape into golf ball-sized balls.
2. Prep sauce Finely dice onion and grate courgette and carrot. Heat a drizzle of oil in a deep fry-pan on medium heat. Cook onion for 3 minutes, until soft. Add garlic, courgette and carrot and cook a further 2 minutes.
3. Add canned tomatoes, stock, balsamic vinegar and ½ tsp of salt and bring to a simmer. Simmer for 3–4 minutes, until sauce has thickened slightly. Stir through spinach and season to taste.
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 a further 5 minutes, until meatballs are cooked through.
6. Serve fettuccine topped with meatballs and sauce and crumble over feta.