Outback Lamb Meatballs & Pasta Tray Bake - As seen in Off The Hook Issue 15
This is a really quick meal and a simple sauce. Sometimes I just bake the meatballs for 10 minutes while I make a tomato sauce on the stovetop using onion and garlic, but for a quick fix, this works like a dream and has been a hit in our household on numerous occasions.
600g Lamb mince
1/4 cup Currants
1/4 cup Pine nuts
2-3 Cloves of garlic, minced
1 tsp Ground cumin
1 tsp Ground coriander
1/4 tsp Chilli flakes
2tbsp Finely chopped rosemary
1 tbsp Chopped mint leaves
1/2 cup Ricotta
1/2 cup Breadcrumbs
x2 400g Cans diced or cherry tomatoes
45g Anchovies, drained and finely chopped
400g Pappardelle pasta
Chopped mint and rosemary to garnish
Parmesan to serve
Preheat oven to 180C
Whizz the currants, pine nuts and garlic in a food processor until roughly chopped.
Place the lamb mince in a large bowl and add the nut mixture to it, together with the fresh herbs, spices, ricotta, breadcrumbs and egg. Combine thoroughly, season well with salt and pepper and divide into 12-18 meatballs. Place in the fridge to firm for up to 30 minutes.
Add the tinned tomatoes, anchovies and 1/2 a cup of water to a baking dish and stir to combine. Place the meatballs in the sauce. Place baking dish in the oven and roast for 20 minutes, or until sauce is bubbling.
Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain. Serve meatballs with pasta, extra rosemary and parmesan.