- STEP 1
Heat the oil in a large pan and add the onion and garlic. Cover and sweat the onions over a medium heat for 4 minutes, until softened. Transfer half the onions to a large mixing bowl.
- STEP 2
Add the minced lamb, 100 g of the feta and egg to the onions in the bowl. Season well, then mix together. Shape into 20 meatballs.
- STEP 3
Add the peppers and meatballs to the onions in the pan and cook for 4-5 minutes, until the meatballs are lightly browned all over. Stir in the chopped tomatoes and sugar. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally.
- STEP 4
Meanwhile cook the spaghetti in a large pan of boiling salted water according to pack instructions. Drain well and return to the pan to keep warm.
- STEP 5
Stir the basil into the tomato sauce. Divide the spaghetti between 4 pasta bowls and top with the meatballs and sauce. Sprinkle each with the reserved crumbled feta.
