Rosemary and Lamb Meatball Pasta Bake
- May contain traces of allergens
- Celery
In Britiain, rosemary is traditionally seens as the symbol of love and marriage. Brides would adorn their veils with it which was a pre-curser to the modern bouquet! So if you're trying to impress someone with your cooking, this dinner is the one to go for! Good luck!
Ingredients
150 grams
Penne Pasta
8 grams
Rosemary
50 grams
Pecorino Cheese
1 unit(s)
Chopped Tomatoes
1 sachet(s)
Chicken Stock Powder
8 grams
Thyme
1 unit(s)
Onion
200 grams
Lamb Mince
1 unit(s)
Aubergine
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Cut the onion in half throught the root, peel and chop into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Cut the aubergine in half lengthways, cut into thin ½cm wide strips, then chop into small chunks. Pull the rosemary leaves off their stalk and chop the leaves as finely as you can. Pull the thyme leaves off their stalks as well.
Cook the onion in a large pan with a drizzle of oil on medium heat. Once the onion has softened, add your rosemary and garlic to the pan and cook for a minute before taking off the heat and removing half mixture to a large bowl.
Bring a pot of water to the boil with a good pinch of salt. Put your large pan back on medium heat, add the aubergine along with a good pinch of salt and a grind of black pepper. Cook for 5 mins before adding your thyme leaves. Cook for a minute then pour in the chopped tomatoes and water (as specified in the ingredient table above). Add the chicken stock pot to the pan, stir together (making sure the stock pot has dissolved) and cook for 10-15 mins until the sauce is rich and tomatoey. Stir occasionally to stop it catching.
Put the lamb mince in your large bowl with the onion rosemary mixture. Add a good pinch of salt and a grind of black pepper. Mix everything together with your hands, then shape into four meatballs per person.
Put the penne pasta into your pot of boiling water and cook for 6 mins, or until 'al dente'. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.Once cooked, drain your pasta in a colander.
Put a frying pan on medium heat and add a glug of oil and your meatballs. Fry them for 7-8 mins until they are nicely browned and cooked through. Tip: The meatballs are cooked when no longer pink in the middle.
Pre-heat your grill to high. Mix your drained pasta into the pan with the tomato sauce then spoon it into an oven proof dish. Nestle your meatballs at the top of the pasta - push them in to your pasta slightly. Grate the pecorino over the top. Put the dish under the grill for 3-4 mins or until the pecorino has melted and is bubbling slightly.
Once cooked, remove the dish from the grill, spoon into bowls and enjoy!
