We’ve put a twist on classic spaghetti and meatballs by using flavoursome lamb mince and adding nutritious spinach to the sauce. And don’t forget to try our clever trick of stirring some of the pasta sauce through the spaghetti before serving – it gets every bite infused with flavour and stops the spaghetti from sticking.
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/ Serving 4 people
/ Serving 4 people
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
spaghetti(ContainsGlutenMay be presentSoy, Egg)
beef-style stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).
In a medium bowl, combine the lamb mince, fine breadcrumbs, eggs, garlic & herb seasoning and the salt. Using damp hands, take a tablespoon 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 to the saucepan. Drizzle with olive oil to prevent sticking. While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning, until browned, 4-5 minutes. Transfer to a plate and set aside.
TIP: The meatballs will continue cooking in step 5! TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion, garlic, dried 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 frying pan with the sauce and bring to the boil. Return the meatballs to the sauce, cover with a lid or foil, then reduce the heat to medium. 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.
Add a large spoonful of the sauce to the cooked spaghetti and toss to coat. Divide the spaghetti, lamb meatballs and remaining tomato sauce between plates. Sprinkle with the grated Parmesan cheese.