HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Meatballs & Spaghetti
Lamb Meatballs & Spaghetti

Lamb Meatballs & Spaghetti

with Oregano Tomato Sauce & Parmesan

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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.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

3 clove


2 unit


1 packet

lamb mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 sachet

garlic & herb seasoning

2 packet


(ContainsGlutenMay be presentSoy, Egg)

1 sachet

dried oregano

2 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 unit



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat17.7 g
of which saturates7.5 g
Carbohydrate98.9 g
of which sugars18.1 g
Dietary Fibre0 g
Protein53.1 g
Cholesterol0 mg
Sodium1620 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.