- prep 25 mins
- cook 30 mins
- serves 4
- 500g lean Scotch Lamb mince
- 3 cloves garlic, finely diced
- 2 small brown onions, finely diced
- 1 slice of white bread, grated into crumbs
- 1 egg, lightly beaten
- 25g fresh tarragon, leaves gently chopped
- 25g fresh basil
- 2x 400g tins of chopped tomatoes
- 200g cherry tomatoes
- 400g penne pasta
- 50g parmesan shavings (optional)
Preheat oven to gas mark 6 / 200°C / 400°F.
Mix the lamb, half the garlic and onion, breadcrumbs, egg, a pinch of salt and pepper and tarragon leaves. Shape into 12 balls, (optional: cover with cling film and place in the fridge for 30mins).
In batches, cook the meatballs in oil and allow them to brown all over. Remove and place to one side. Stir the onions and garlic in the pan before adding the chopped tomatoes with a pinch of sugar. Bring up to the boil and allow to simmer for 3 – 4mins.
Add the meatballs back into the pan along with the cherry tomatoes and basil. Stir and bring to a simmer, place in the oven with a lid and bake for approx. 20mins.
Cook the pasta and drain. Remove the meatballs from the oven before adding to the pasta with sauce. Sprinkle the parmesan and sprigs of basil to serve.