Lamb is a great source of iron, vitamin B12, protein and zinc but can also unfortunately contain traces of hormones, steroids and antibiotics. When buying lamb, look for organic grass-fed lamb, where they have been allowed to graze on grass, free from pesticides, and are not given hormones, steroids or antibiotics. Grass-fed lamb also contains higher levels of beneficial omega-3 fats.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 500g lamb mince
- Handful fresh basil, finely chopped, plus extra for garnish
- 10 × 1cm squares feta cheese
- 2 cups tomato passata
- Handful pine nuts
- Packet gluten-free pasta
Method
- In frying pan with some olive oil, cook onion and garlic over medium heat.
- In large bowl combine lamb, basil, onion and garlic, and mix well.
- Flatten spoonful of mixture in your hands then place a square of feta in the centre. Wrap mince around cheese to make ball then place on plate.
- Cook meatballs in frying pan with some olive oil. Once browned on all sides, pour in 2 cups passata and cook until meatballs are cooked through and golden.
- Serve on bed of gluten-free spaghetti, topped with fresh basil leaves and pine nuts, accompanied by a big green leafy salad.
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