Womens Thoughts

Serves: 4

Preparation time:

10 minutes Cooking time:

25 minutes 

Ingredients 

500g/1lb 2oz New Zealand Lamb mince

3 garlic cloves,

finely chopped

Finely grate zest of 1 lemon

Large pinch dried chilli flakes (optional)

85g /3½oz fresh breadcrumbs

Handful parsley,

finely chopped 85g /½oz

Greek yogurt

2 tbsp olive oil

1 large onion, chopped

2 x 400g tin chopped tomatoes

Handful pitted black olives (optional)

350g/12oz pasta

Grated Parmesan to serve 

Method 

1. In a large bowl mix the mince, ½ the garlic, lemon, chilli (if using), breadcrumbs, parsley and yoghurt. Season well and roll the mix into 20 walnut size balls.
2. Heat 1tbsp of the oil in a large non-stick pan and cook the meatballs, shaking the pan regularly until beginning to brown. Remove the meatballs from the pan onto a plate.
3. In the same pan add another tbsp of oil and cook the onion and the rest of the garlic until softened. Add the tomatoes and cook until thick and pulpy.
4. Add the meatballs back to the pan pour in 100ml of water and cook gently for 10 minutes or so until the meatballs are cooked through and the sauce is thick. Then stir through the olives.
5. Meanwhile cook the pasta until al dente in boiling salted water. Drain loosely and add to the meatballs mixing gently. Serve with grated Parmesan.

Hints and Tips: New Zealand meatballs are also great in a bolognaise sauce with spaghetti.

Natural yoghurt can be used instead of Greek yoghurt.

More recipes:-

Lamb Steaks with Chilli Pesto and Roasted Vegetables

©Beef + Lamb New Zealand 2011

For lots more great recipe ideas visit www.loveourlamb.co.uk

 

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