Lamb and Spinach Spaghetti Meatballs
40 minutes
This twist on the classic spaghetti meatballs using lamb mince instead of beef and spinach is added to the sauce for colour and goodness.
4 people made this
Ingredients
Serves: 4
- 500g lamb mince
- 1 egg
- 1 tablespoon tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 (400g) can diced tomatoes
- 1 cup tomato pasta sauce
- 1/2 cup beef stock
- 2 tablespoons chopped oregano
- 120g baby spinach leaves
- cooked spaghetti, to serve
- 1/3 cup grated Parmesan cheese
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Combine the lamb, egg, tomato and Worcestershire sauces and breadcrumbs in a bowl. Mix well. Shape mixture into 16 meatballs.
- Heat half the oil in a large deep frying pan. Cook the meatballs for 5 minutes, or until browned all over. Transfer to a plate.
- Heat the remaining oil in the same uncleaned pan. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the tomatoes, pasta sauce and stock and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes.
- Add the meatballs to the sauce and simmer, covered, for 10 minutes or until cooked through. Stir in the oregano and spinach and cook for 2 minutes or until spinach wilts.
- Serve the meatballs and sauce on the spaghetti, sprinkled with Parmesan cheese.
