Name: Lamb meatballs with rosemary tomato sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tsp olive oil; 1 pack 12 ready-made lamb meatballs (approx 450g); 4 onions finely sliced; 4 garlic cloves finely sliced; 1 tbsp finely chopped rosemary leaves, plus extra to sprinkle; 2 x cans chopped tomatoes; 400g pasta cooked, to serve

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Lamb meatballs with rosemary tomato sauce

Lamb meatballs with rosemary tomato sauce

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 3.4 out of 5.3 ratingsRate

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This hearty dish makes a simple and speedy midweek meal but can also be frozen ahead for a last-minute dinner

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 pack 12 ready-made lamb

meatballs (approx 450g)
4 onions

finely sliced
4 garlic cloves

finely sliced
1 tbsp finely chopped rosemary

leaves, plus extra to sprinkle
2 x cans chopped tomatoes
400g pasta

cooked, to serve

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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.

Recipe from Good Food magazine, February 2011

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A star rating of 3.4 out of 5.3 ratings

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