Herby Scotch Lamb Meatball Spaghetti

Try out this Scotch Lamb Meatball Spaghetti recipe – best thing? Takes just 30 minutes.

Herby Scotch Lamb Meatball Spaghetti

Foodies Herby Scotch Lamb Meatball Spaghetti Herby Scotch Lamb Meatball Spaghetti Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 5 voted )


  • 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


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

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