Feta meatballs in a fresh tomato sauce pasta

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Prep Time: 15 min + Standing time
Servings: 4
Cooking Time: 00:25
  • 300g - lamb mince
  • 300g - beef mince
  • 1 - clove garlic, minced
  • 1/4 - red onion, finely chopped
  • 1/2cup - fresh white breadcrumbs
  • 1 - egg, beaten
  • 150g - feta, crumbled
  • - grated zest of 1 lemon
  • 2tsp - fresh lemon thyme
  • - sea salt and black pepper
  • - oil for frying
  • - SAUCE:
  • 1/4cup - olive oil
  • 2Tbs - tomato paste
  • 500g - baby rosa tomatoes
  • 10g - basil leaves
  • 300g - penne pasta, cooked & drained
  • - grated Parmesan for serving

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.

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