Serves 4

Prep time – 15 mins

Cook time – 15 mins


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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