Lamb meatballs with rosemary tomato sauce
Serves 4
Easy
Prep:
Cook:
This hearty dish makes a simple and speedy midweek meal but can also be frozen ahead for a last-minute dinner
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- 2 tsp olive oil
- 1 pack 12 ready-made lambmeatballs (approx 450g)
- 4 onionsfinely sliced
- 4 garlic clovesfinely sliced
- 1 tbsp finely chopped rosemaryleaves, plus extra to sprinkle
- 2 x cans chopped tomatoes
- 400g pastacooked, to serve
Nutrition: per serving
- kcal311
- fat15g
- saturates6g
- carbs22g
- sugars11g
- fibre5g
- protein23g
- salt1.84g
Method
step 1
Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
step 2
Tip the onions into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
step 3
Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.
