Try out this Scotch Lamb Meatball Spaghetti recipe – best thing? Takes just 30 minutes.
Herby Scotch Lamb Meatball Spaghetti
Print ThisIngredients
- 500g Scotch lamb mince
- ½ onion
- 1 x heaped teaspoon dried oregano
- 50g white breadcrumbs
- 2 x garlic cloves – peeled
- Sea salt and black pepper
- 1 x 400g tin chopped tinned tomatoes with herbs
- 1-2 x vegetable stock cubes
- 150ml boiling water
- ½ courgette
- 2 x mini peppers
- Rapeseed oil to fry
- 280g dried spaghetti
Instructions
Preheat the oven to 200C/400F/Gas 6
Finely chop the onion and garlic
In a large bowl add the minced lamb, chopped onion, garlic, oregano and
breadcrumbs, season with salt and pepper
Mix well then divide into 16 and roll into balls – approx 30g each
Saute the meatballs in some rapeseed oil for 10 mins, stirring as you fry
Transfer to the oven to cook for 5 mins
Pour the boiling water over the stock cubes and stir well
Blend the stock and tinned tomato till smooth
Chop the peppers finely – discard any white pith or seeds
Grate the courgette
Put the chopped peppers, tomato sauce and grated courgette into a pan and
heat through
Meanwhile cook the spaghetti in some salted boiling water with a little oil for
about 10 mins or as long as instructed on the pack and drain well
Serve the meatballs on a bed of spaghetti topped with the tomato sauce
