Make it Scotch

Herby Scotch Lamb Meatball Spaghetti

  • Prep 10+ mins
  • Cook 20 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Preheat the oven to 200c/400f/gas 6
  • 2
    Finely chop the onion and garlic
  • 3
    In a large bowl add the minced lamb, chopped onion, garlic, oregano and breadcrumbs, season with salt and pepper
  • 4
    Mix well then divide into 16 and roll into balls – approx 30g each
  • 5
    Saute the meatballs in some rapeseed oil for 10 mins, stirring as you fry, then transfer to the oven to cook for 5 mins
  • 6
    Pour the boiling water over the stock cubes and stir well
  • 7
    Blend the stock and tinned tomato till smooth
  • 8
    Chop the peppers finely – discard any white pith or seeds and grate the courgette
  • 9
    Put the chopped peppers, tomato sauce and grated courgette into a pan and heat through
  • 10
    Meanwhile cook the spaghetti in some salted boiling water with a little oil for about 10 mins or as long as instructed on the pack and drain well
  • 11
    Serve the meatballs on a bed of spaghetti topped with the tomato sauce
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