Spaghetti & Lamb Meatballs

In a medium bowl, combine the lamb mince, fine breadcrumbs, eggs, Greek spice blend and the salt. Using damp hands, take 1 tbs of the lamb mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get about 20 meatballs.

Add the spaghetti to the boiling water and cook for 9 minutes, or until ‘al dente’. Reserve 1/4 cup pasta water, drain the pasta, then return to the saucepan and drizzle with olive oil to prevent sticking. While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the lamb meatballs and cook for 4-5 minutes, or until browned (the meatballs will continue cooking in step 5). Transfer to a plate and set aside.

Return the frying pan to a medium-high heat and add another drizzle of olive oil if needed. Add the onion, garlic, oregano and zucchini and cook for 2 minutes, or until softened. Add the diced tomatoes with garlic & olive oil, sugar, balsamic vinegar and the reserved pasta water to the pan. TIP: Adding sugar to your sauce balances out the acidity from the tomatoes.

Crumble the beef stock cubes into the sauce and bring to the boil. Add the meatballs to the sauce. Cover with a lid or foil, reduce the heat to medium and simmer for 5 minutes, or until the meatballs are cooked through. Add the baby spinach leaves to the pan, increase the heat to high and cover for 1 minute or until just wilted. Season to taste with salt and pepper.