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
Ingredients
Directions
Ingredients
For the Lamb Sausage Meatballs:
800g Food Lover’s Market Lamb Sausages
15ml (1 Tbsp) Robertsons Steak and Chop spice
3 sprigs of rosemary
2 garlic cloves
Zest of 1 lemon
Salt and black pepper, to taste
15ml (1 Tbsp) B-well Canola Oil
For the Pasta:
500g Moccagatta Spaghetti, cooked according to the packet’s instructions
15ml (1 Tbsp) B-well canola oil
2 onions, finely chopped
4 carrots, peeled and chopped
1 tin (70g) Food Lover’s tomato paste
2 bottles (700g) BIS Arrabbiata pasta sauce
250ml (1 cup) red wine
2 cobs sweetcorn, kernels removed
50g Food Lover’s cheddar cheese, grated
Fresh basil, to taste
Salt and black pepper, to taste
Directions
For the Lamb Sausage Meatballs:
Combine all ingredients and season to taste. Form golf ball-sized meatballs and set aside until needed.
Heat a frying pan with a dash of oil and fry the meatballs on all sides for about 8 minutes or until cooked to your liking and golden brown.
For the Pasta:
Heat a frying pan to a medium heat with a dash of oil, fry the onions and carrots for about 5 minutes until softened. Add the tomato paste and cook that out, stirring constantly for about a minute. Add the pasta sauce and red wine and allow to simmer on a low to medium heat for about 20-25 minutes, stirring regularly to distribute the heat evenly and to avoid burning.
Once the colour has deepened and the sauce thickened slightly, add the corn kernels and allow to simmer for another 5 minutes.
Once the sauce is ready, add the cooked pasta and meatballs. Season to taste and garnish with cheddar cheese and fresh basil.
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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