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Lamb Sausage Meatball Pasta

Calling all spaghetti bolognese fans! This recipe offers a delightful twist on the classic dish, featuring flavourful lamb meatballs instead of minced beef. These juicy gems are packed with savoury spices and simmered in a rich tomato and red wine sauce for an irresistible depth of flavour.

Tossed with perfectly cooked spaghetti, this Lamb Meatball Pasta offers a welcome change-up for your midweek meals. It’s surprisingly easy to make and sure to become a new family favourite.

Prep time
30 minutes
Cooking time
30 minutes
Serves
6

Additional Notes

Tips for Cooking:

  • Moisture Matters: Lamb sausage can be lean, so consider adding a moistening agent like breadcrumbs, grated vegetables, or an egg to prevent dry meatballs. Start with a small amount and add more if needed to achieve a good consistency that’s easy to form into balls.
  • You could also use lamb mince instead of sausages.
  • You can swop out the Spaghetti for any pasta you love, whether it’s a different type of pasta or a low-carb, gluten-free or high protein pasta, or even Zucchini noodles.
  • Seasoning is Key: Don’t be shy with the spices! Lamb pairs well with a variety of flavors like rosemary, thyme, garlic powder, onion powder, cumin, and even a touch of cinnamon. Season the meatball mixture well and adjust to your taste preference.
  • Brown Beautifully: Don’t overcrowd the pan when frying the meatballs. This can prevent them from browning evenly. Give them enough space and cook them in batches if necessary to achieve a nice golden brown crust.
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