|300 g||lamb mince|
|300 g||beef mince|
|1||garlic — cloves, minced|
|1/4||red onion — finely chopped|
|1/2 cup||breadcrumbs — white|
|1||eggs — beaten|
|150 g||feta cheese — crumbled|
|lemon — zested|
|2 tsp||fresh lemon thyme|
|sea salt and freshly ground black pepper|
|oil — for frying|
|1/4 cup||fresh chillies — 573|
|2 Tbs||tomato paste|
|500 g||rosa tomatoes|
|10 g||fresh basil|
|300 g||pasta — penne, cooked|
|parmesan cheese — grated, to serve|
Place all meatball ingredients in a bowl, season well and stir to combine.
Roll the mixture into balls and place on a lined baking sheet, cover and refrigerate for 10 minutes.
Heat a little oil in a pan and pan-fry meatballs until cooked through, drain on paper towel.
For the sauce:
Heat oil in a pan, add tomato paste and a splash of water; cook for two to three minutes, stir through tomatoes and cook for five minutes
Toss together penne, meatballs, tomato mixture and basil; serve with grated Parmesan.
Words and image:Home magazine