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Spiced Lamb Meatballs in Tomato Sauce
You’ll love this delicious spicy meatballs recipe – just tone down the chilli flakes if serving to young children.
Prep: 10 mins
Cook: 15 mins
Serves 4
Excellent source of iron
Low Sodium
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 538g| Energy kJ (kcal) | 2764 (660) |
| Protein (g) | 42.1 |
| Fat (g) | 23.2 |
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Saturated (g)
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8.3 |
| Carbohydrate (g) | 66.9 |
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Sugars (g)
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8.8 |
| Sodium (mg) | 545 |
| Iron (mg) | 4.9 |
| Zinc (mg) | 6.7 |
| Vitamin B12 (ug) | 2.7 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 9.1 |
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Prep:
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Cook:
15 mins
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Serves: 4-5
Prep:
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Cook:
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Heat one tablespoon of the oil in a large non-stick pan and cook the meatballs, shaking the pan regularly until the meatballs begin to brown. Remove the meatballs from the pan onto a plate.
In the same pan, add another tablespoon of oil and cook the onion and the rest of the garlic until softened. Add the tomatoes and cook until thick and pulpy.
Add the meatballs back into the pan, pour in 100ml of water and cook gently for 10 minutes or so until the meatballs are cooked through and the sauce is thick. Stir in the olives.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain, add to the meatballs and mix gently. Serve with the grated cheese on top, and a side of salad or seasonal vegetables.