Spaghetti and Baked Lamb Meatballs with Peppadew Piquante Green Pepper and Garlic Pasta Sauce
A mouthwatering pasta meal with spaghetti and baked lamb meatballs, smothered in a Peppadew Piquante Green Pepper and Garlic Pasta sauce.
Spaghetti and Baked Lamb Meatballs with Peppadew Piquante Green Pepper and Garlic Pasta Sauce A mouthwatering pasta meal with spaghetti and baked lamb meatballs, smothered in a Peppadew Piquante Green Pepper and Garlic Pasta sauce. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 55min |
|
|
Ingredients
- 500gr lamb mince
- 2tablespoons fresh mintchopped fine
- 2tablespoons fresh dillchopped fine
- 2tablespoons fresh flat leaf parsleychopped fine
- 2cloves garliccrushed
- 1/2cup fresh breadcrumbs
- 1/4cup grated parmesan
- 1large eggwhisked
- 1/4cup white wine
- 1/2cup lamb stock
- 400gr jar, Peppadew® Piquanté Pepper and Garlic Pasta Sauce
- 500gr spaghetti
Instructions
- In a bowl, combine lamb mince, herbs, garlic, breadcrumbs, Parmesan and egg.
- Roll into 12 meatballs and place in a casserole dish.
- Pour over the wine, ¼ cup stock and Peppadew® Piquanté Pepper and Garlic Pasta Sauce.
- Cover and bake in a 180°C oven until meatballs are done, 30-35 minutes.
- Add the remaining ¼ cup stock after 20 minutes (don’t allow the sauce to dry out) and then leave the cover off so the meatballs brown slightly.
- Meanwhile, cook spaghetti according to pack instructions until al dente.
- Combine pasta and sauce and serve.