or Cancel

Spaghetti with Lamb Meatballs

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (1) Recipe #
10m 45m 2-Pretty easy 28
4 stars
Forked by raisydaisy on 25 July 2008 (0 descendants)
Forked from forkstar (1 ancestor)

Description (Some HTML is OK)

A gentle tweak of regular beef meatballs (like Mamma used to make back in Palermo). Not my Mamma, she's from Doncaster...


Makes 3 servings

  • For the meatballs
  • 500g lamb mince
  • Zest and juice of 1 lemon
  • 1 tsp rosemary
  • 1 tsp parsley
  • Salt/pepper to taste
  • Some plain flour for coating
  • For the sauce
  • 1 small onion, roughly chopped
  • 1 clove garlic, finely chopped
  • Handful of sun-dried tomatoes, roughly chopped
  • Handful of black olives, roughly chopped
  • ½ glass red wine
  • 1 tbsp tomato puree
  • 1 tbsp sugar
  • 1 can tinned tomatoes
  • 1 tsp mixed herbs
  • ~100g spaghetti per person

Preparation (Some HTML is OK)

Take the meatball ingredients (not the flour, that's for later on) and mix well together in a bowl. Form into medium-sized meatballs; I usually get 10-12 from this amount. Roll the meatballs in plain flour to very lightly coat.

If possible, now refrigerate for 30 minutes; this is not mandatory if pushed for time..

When ready, heat 1tbsp olive oil in a (deep) frying pan until hot, then add the meatballs; they should start to sizzle immediately. Turn intermittently until all sides are browned, then remove to a warm plate. Wipe the pan clean of any excess fat and lamb bits, then start the sauce. Add the onion, allowing it to colour, then the chopped garlic, sun-dried tomatoes and olives. Stir together and allow to cook for a moment, then pour in the red wine. Once some of the liquid has cooked off, add the tomato purée, sprinkle on the sugar and chuck in the tomatoes and herbs. Stir together and bring the heat down as low as possible; you want this to simmer for as long as you can (I would recommend 15-20 minutes minimum) to make it as thick and rich as a Premiership footballer.

At this stage, set a large pan of water to boil for the spaghetti.

Once the sauce is looking good, add the meatballs to it (I did mention a deep frying pan, didn't I?) and gently simmer away. When the water is boiling, add the spaghetti, which should take 10-15 minutes depending on what is says on the packet (or how you like your spaghetti).

Keep an eye on the meatballs and sauce and stir occasionally, but gently. Once the spaghetti is cooked, drain and serve with 3-4 meatballs per person, topped with the rich tomato sauce (and, if possible, accompanied with a nice Valpolicella).

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)


or Cancel

Comments (2)

  • jonnylew said on 12 Oct 2008:

    Just cooked this & I have to say it's very good! The sauce is excellent, the addition of the sun dried tomatoes makes all the difference to your normal run of the mill tomato sauce. I did have a problem keeping my lamb balls binded together though :-O

    jonnylew forked this on 12 October 2008 They tried it and rated it 4 stars
  • Scottyab said on 30 Oct 2008:

    had this about 30mins ago, v.tasty really liked the subtle lemon taste in the centre of the meat balls (I made them smaller then yours). Thanks. :)

Back to top

Tags [?]

or Cancel

Double click words or drag-select to add tags.


Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by raisydaisy (0)

Photos by forkstar (2)

Meatballs simmering in the sauceView on Flickr
Meatballs simmering in the sauceMeatballs simmering in the sauce
Ready to be servedReady to be served