Lamb meatballs with cheese and dill recipe

Method

1. Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onions for 5-7 mins until softened. Add the garlic and 2 tsp dried herbs and fry for a further 2 mins. Transfer half to a bowl to cool completely.
2. Add the tomatoes to the pan with a tin of water; break up the tomatoes with a wooden spoon. Add the olives and the wine or vinegar, season, then simmer over a low-medium heat for 15 mins until thickened.
3. Meanwhile, add the lamb to the reserved onion along with the remaining dried herbs, the breadcrumbs, 50g cheese and the beaten egg. Shape into 32 even-sized balls. Cover and chill for at least 10 mins to firm up.
4. Heat the remaining oil in a frying pan and fry the meatballs over a medium-high heat for 10 mins, turning often, until golden. Meanwhile, cook the pasta to pack instructions. Drain, reserving a mug of cooking water.
5. Add the meatballs to the tomato sauce and cook for 6 mins over a low heat or until cooked through.
6. Stir half the dill through the tomato sauce, then stir in the tagliatelle until the pasta is coated in the sauce, adding splashes of cooking water to loosen. Serve topped with the remaining cheese and dill.

• Tip: Shape the meatballs and make the sauce the day before serving; keep separately in the fridge. Continue from step 4.

• See more Pasta recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.