Lamb Meatballs in Passata with Spaghetti
After my killer butternut squash soup recipe a few weeks ago, here’s another from the Slightly Askew kitchen: Lamb Meatballs in Passata with Spaghetti.
Cut up some red pepper, red onions, mushrooms, and a cheeky green chilli.
Take some lamb mince; mine’s from Sainsbury’s – but you can go somewhere horrible like Asda.
Rip the crust off a slice of bread and chuck it in a blendy slicey thing. This makes breadcrumbs.
Put your mince, breadcrumbs, and some of the green chilli and red onion in a bowl. Add a truck load of seasoning, and mix it all up. Go on, do it with your hands.
Roll the meat into balls to make meatballs. There’s a fair chunk of common sense in this cooking malarkey.
Close up! They look a bit like brains, don’t they.
Fry those meatballs ’til they go a beautiful brown.
Add some passata. Er… from a jar.
Heat up the passata in the pan with the meatballs. Chuck in the mushrooms and red onion, as well as the rest of the red onion and green pepper.
Serve on spaghetti. Wash down with a Rioja.