HelloHero: Slow-Cooked Lamb Meatballs
with Fettuccine & Parmesan
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Eggs
Change what you know about lamb meatballs by adding spinach to your mixture for an easy flavour boost. Served with a slow-cooked tomato sauce on top of al dente pasta (and we haven’t forgotten the cheese!). This is an Italian-inspired bowl everyone will love!
Ingredients
1 packet
lamb mince
1 sachet
Italian herbs
1 sachet
vegetable stock powder
1 packet
fine breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1
tomato
½ packet
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 packet
fettuccine
(Contains: Gluten, Wheat May be present: Eggs, Soy.)
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
¼ tsp
salt
⅓ cup
water
20 g
butter
(Contains: Milk)
½ tbs
brown sugar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine lamb mince, Italian herbs, vegetable stock powder, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish. Drizzle with olive oil, gently turning to coat. • Bake meatballs until lightly browned, 10-15 minutes. • Meanwhile, roughly chop tomato.
• Remove baking dish from oven, then add tomato, diced tomatoes with onion & garlic (see ingredients), garlic & herb seasoning, the salt, water, butter and brown sugar. Turn meatballs to coat. Cover baking dish tightly with foil. • Reduce oven to 180°C/160°C fan-forced. Return meatballs to the oven and bake until tomatoes are softened, a further 50-55 minutes. • Remove from oven. Uncover, then gently stir meatballs and sauce. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.
• While the meatballs are baking uncovered, bring a large saucepan of salted water to the boil. Cook fettuccine in the boiling water until ‘al dente’, 11 minutes. • When pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• When the meatballs are ready, transfer to a plate. Gently stir baby spinach leaves and fettuccine through the sauce in the baking dish. Season to taste. • Divide fettuccine and sauce between bowls. • Top with slow-cooked lamb meatballs. • Sprinkle with Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, delicious taste, especially praising the melt-in-your-mouth meatballs and tomato sauce. Some found the lamb overpowering.
- Ease of prep: While easy to assemble, several noted the long cooking time (85-95 minutes) doesn't suit busy schedules.
- Suggestions: Some recommend adding olives or mushrooms for extra flavour. Others suggest reducing cooking time for the lamb.
- Leftovers: Leftover meatballs make great sandwiches the next day. Some found extra pasta perfect for lunch.
- Portions: Several mentioned having excess pasta compared to meatballs. A few wished for a higher protein ratio.
