Serves 4
Prep time – 15 mins
Cook time – 15 mins
Ingredients:
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
Method:
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.
For more lamb recipes, go to www.qmscotland.co.uk/new-lamb-guide-recipes
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