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Lamb Meatballs and Spaghetti

Lamb Meatballs and Spaghetti

Ingredients:
Meatballs:
McCain diced onion (250g)*
2T canola oil, plus 2T extra for the meatballs
500g Lamb mince
Salt and freshly ground black
3T parsley roughly chopped
3 garlic cloves, grated
2T BBQ spice
1 X 500g spaghetti, cooked as per the instructions

Tomato sauce:

4T extra virgin olive oil
McCain diced onions (250g)*
4 garlic cloves
1t smoked chilli flakes
2 X 400g cans tinned tomatoes
2T dried Italian herb mix
Salt and freshly ground black pepper
McCain diced carrots (250g)*
McCain baby peas (1kg)*

Method:
Meatballs:
Cook the frozen McCain diced onions in the oil over a medium heat until softened and slightly caramelized. Remove from the heat and allow to cool.
Combine the cooled onions with the lamb mince, salt, pepper, parsley, garlic and BBQ spice.
Add the remaining oil to pan and brown the meatballs before removing from the pan.

Tomato Sauce:
Add the olive oil to the pan followed by the frozen McCain Diced onions. Brown before adding the garlic, chilli flakes and cooking until fragrant. Add the tomato sauce frozen McCain diced carrots and frozen McCain baby peas, Italian herbs and season with salt and freshly ground black pepper.
Simmer for 10 minutes before tossing with the spaghetti and serve.

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