Lamb and Lemon Thyme Meatballs

Spaghetti and meatballs is one of those hearty, affordable meals that is likely to go down well with the whole family. The lemon thyme and garlic add a bit of extra interest to the dish in a subtle enough way for it to be popular with even less adventurous eaters. I serve my meatballs with spaghetti, but fettucini can be quite nice too. I recommend coupling this recipe with a vegetable dish such as Roast pumpkin, Fetta, Almond and Red Capsicum Salad to help get some vegetables into the meal (the meatballs can be cooked in the oven at the same time as the roasted vegetables).
Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes

400g lamb mince
1 small onion, very finely chopped
1 egg
1/2 cup breadcrumbs
1 handful chopped herbs, such as lemon thyme, parsley or dill
2 cloves garlic, crushed
Ground black pepper to taste
1 tblsp extra virgin olive oil
500g jar napolitana pasta sauce
500g pasta
Lamb and Lemon Thyme Meatballs


Preheat oven to 180C (200C if you are making the roast vegetable salad at the same time). In a bowl, combine mince, onion, egg, breadcrumbs, herbs, garlic and pepper. Mix together thoroughly (this is easiest with clean bare hands).
Roll into 12 evenly-sized balls and fry in oil on fairly high heat to brown, preferably in a shallow, oven-safe pan.
Drain oil from pan and discard. Pour pasta sauce over the meatballs and put in the oven to cook through (about 20 minutes). This is a good time to cook your pasta.
Serve over pasta sprinkled with extra chopped herbs if desired.
*Recipe by Elise Ruthenbeck