- 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.