Mini Meatballs with Penne
- prep 10-15 mins
- cook 20 mins
- serves 4
For the meatballs
- 500g minced Scotch Lamb
- 6 spring onions, finely chopped
- 1 clove garlic, crushed
- 2 tbs breadcrumbs
- 1 tbsp rosemary, finely chopped or 1 tsp dried rosemary
- 1 medium egg
- A little olive oil to drizzle over the meatballs
For the pasta
- 6 ripe tomatoes, chopped
- 150 - 200g Feta cheese, roughly crumbled
- 10g mint leaves, torn
- 500g pack fresh penne pasta
Preheat the oven to 200°C and grease a non-stick baking tray.
Mix together all the ingredients for the meatballs and season well with salt and pepper. Pinch off small cherry-sized pieces of the mince mixture, roll into balls and arrange on the baking tray with space between each one. Drizzle with a little olive oil, then cook in the hot oven for about 20 minutes. Shake the tray half way through to help the meat balls brown.
Put a large pan of lightly salted water on to boil, while you chop up the tomatoes. Cook the pasta according to the timing given on the pack, drain then mix with the tomato, feta and mint and maybe a little extra olive oil if you wish. Check the meatballs are cooked through then toss them and any pan juices in with the pasta mixture and serve straight away.