Spicy Lamb and Feta Meatballs with Pasta

Nutrition per serve

Ingredients

• 1clove garlic
• 50g feta
• 1bunch mint
• 1pcs carrot
• 1pcs chicken-style stock cubes
• 250g lamb mince
• 20g panko breadcrumbs
• 5g cumin and coriander spice blend
• 400g diced tomatoes
• 5g harissa seasoning
• 200g penne pasta
• 125ml (½ cup) boiling water
• 1pcs egg
• 15ml olive oil
• 10ml red wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Crumble the feta. Coarsely chop the mint leaves, discarding the stems. Quarter the carrot lengthwise, then thinly slice. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Make meatballs
   Put the lamb mince, breadcrumbs, cumin and coriander spice blend, garlic, half the feta, half the mint and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
3. Step 3 — Brown meatballs
   Bring a medium saucepan of salted water to the boil for the pasta. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the meatballs, turning, for 3-4 mins until browned. Remove from the pan.
4. Step 4 — Make harissa tomato sauce
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the carrot, stirring, for 3-4 mins until softened. Stir in the stock, tomatoes, harissa seasoning, 2 tsp red wine vinegar and 1 tsp honey and bring to a simmer. Add the meatballs, reduce the heat to medium and cook, covered, for 10 mins. Uncover and cook for a further 8-10 mins until slightly reduced.
5. Step 5 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
6. Step 6 — Get ready to serve
   Add the pasta to the meatballs and sauce and stir to coat. Taste the sauce, then season with salt and pepper. Divide the pasta among bowls. Scatter with the remaining feta and remaining mint to serve.

Allergens

Egg, Sulphites, Milk, Gluten, Wheat