Spaghetti & Lamb Meatballs

In a medium bowl, combine the lamb mince, fine breadcrumbs, eggs, garlic & herb seasoning and the salt. Using damp hands, take 1 tbs of the lamb mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get about 20 meatballs.

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve 1/4 cup pasta water, drain the spaghetti, then return the spaghetti to the saucepan. Drizzle with olive oil to prevent sticking. While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the lamb meatballs and cook until browned, 4-5 minutes. Transfer to a plate and set aside. TIP: The meatballs will continue cooking in step 5.

Return the frying pan to a medium-high heat and add another drizzle of olive oil if needed. Add the onion, garlic, oregano and carrot and cook until softened, 3-4 minutes. Add the chopped tomatoes and the reserved pasta water.

Add the beef stock to the pan with the sauce and bring to the boil. Return the meatballs to the sauce. Cover with a lid or foil, reduce the heat to medium and simmer until the meatballs are cooked through, 5 minutes. Add the baby spinach leaves, increase the heat to high and cover until just wilted, 1 minute. Season to taste with salt and pepper.