Yes, you read that right! And yes, I am posting a recipe during my exams (bet you weren’t expecting that!). Today I wanted to make our usual meatballs and pasta a bit more exciting. We had already gone as far as switching to lamb meatballs, and after my trip to Morocco (you can see a review of this here), I felt inspired to add a bit of Moroccan flavour to this dish. Surprisingly it worked quite well for me, so hopefully you should enjoy it too!
Ingredients (to serve 4):
- 12 lamb meatballs
- 300g pasta (fresh or dry according to preference)
- 1 can chopped tomatoes (or fresh tomatoes if you prefer)
- 2 cloves garlic
- 1 red onion
- 10 medium sized mushrooms
- 1 pepper
- 2 carrots
- a handful of mint
- 1tbsp balsamic vinegar
- 1tbsp sugar
- 1tsp Italian seasoning
- 1tsp paprika
- 1tsp turmeric
- 1tsp cumin
- 1tsp ras el hanout (optional)
- around 1 glass of red wine (optional)
- cheese for grating (optional)
- In a saucepan, fry the meatballs for around 5-10 minutes, stirring gently every 1-2 minutes. Once golden brown, remove from the pan and place in a bowl for later.
- Add the garlic, chopped finely, and the red onion, cut into small pieces, to the pan and fry gently for 2-3 minutes until golden
- Add the chopped mushrooms, pepper and carrots and fry for around 5 minutes, stirring occasionally
- Re-add the meatballs and then stir in all the herbs/spices
- Add the can of chopped tomatoes along with the balsamic vinegar and sugar. Heat until the sauce starts to boil, and then add the wine.
- Use a knife to chop a handful of mint into fines pieces, and then stir into the sauce
- Place the lid on the saucepan and heat for around 5-10 minutes, then remove the lid
- In a separate pan, boil some water and once boiling, add the pasta. Meanwhile, heat the sauce on a medium heat for some of the liquid to evaporate
- Once the pasta is cooked, drain and serve! If you want, add some grated cheese and pepper on top when serving.
- Avoid stirring the meatballs too much when you first add them, otherwise they will fall apart rather than stay as meatballs!
- Cook a double batch of this meal and then store individual portions in the freezer, perfect for taking to work or on a day when you don’t feel like cooking!