Try this delicious recipe from Dinnertime Goodness
Get the kids to help you in the kitchen for this one! Mix and roll the meatballs in advance, or cook the whole meatball and sauce element of the recipe beforehand, if you wish. Our Family Foodies loved this recipe!
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4–5
Rosemary and garlic baked lamb meatballs
- 600g lamb mince
- ¾ cup fine dried breadcrumbs
- ½ brown onion, very finely diced or grated
- 2 cloves garlic, minced
- zest of ½ lemon
- 1 egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- 1–2 tablespoons finely chopped rosemary leaves
Tomato sauce
- ½ brown onion, thinly sliced
- 1 leek, white and pale green part only, thinly sliced
- 1 clove garlic, minced or finely chopped
- 1 courgette, grated
- 1 carrot, grated
- 2–3 tablespoons chopped oregano
- 1 x 670ml jar tomato passata
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon balsamic vinegar
- ¾ cup grated cheese (mozzarella, Parmesan, Colby, Edam or tasty)
Fettuccine
- 400g fresh fettuccine (or 350g dried)
To serve
- 3–4 handfuls of green leafy salad
- ¼ cup basil leaves
Preheat oven and a medium-sized casserole/lasagne-style dish to 220°C. Bring a large pot of salted water to the boil.
- Combine all rosemary and garlic baked lamb meatball ingredients in a large bowl and mix well using clean hands. Use a tablespoon to measure mixture and roll into balls about the size of a golf ball. Place into preheated baking dish, in a single layer, and bake for 10 minutes.
- While meatballs bake, prepare the sauce. Heat a drizzle of olive oil in a medium-sized pot on medium heat. Cook onion and leek for 3–4 minutes, until soft. Add garlic, courgette, carrot and oregano and cook for a further 2 minutes.
- Add passata, sugar, salt and balsamic vinegar and bring to a simmer. Leave to simmer for 3–4 minutes, until slightly thickened. Season to taste with pepper.
- Remove meatballs from oven and pour sauce over to cover. Sprinkle over cheese and bake for a further 10 minutes, until cheese is melted and golden. If cheese does not become golden, turn oven to high grill and grill for 2 minutes.
- Cook fettuccine in pot of boiling water according to packet instructions, until al dente (just tender). Drain and gently toss with a little olive oil to prevent sticking.
To serve, divide fettuccine among plates and top with rosemary and garlic baked lamb meatballs and sauce. Serve salad on the side and garnish with basil leaves.
Try a recipe from Dinnertime Goodness by My Food Bag and Nadia Lim
This easy fish traybake makes for a fresher, more luxurious version of fish and chips.
Try this decadent, healthy recipe from Nadia Lim’s Fresh Start Cookbook.
Try this free recipe from Nadia Lim’s Fresh Start Cookbook.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
There’s a love affair to be explored with spice and dairy, and this is the showcase for it!
When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.