Mediterranean pasta with lamb meatballs

Method

Mediterranean pasta with lamb meatballs

For the meatballs:
1) Preheat oven to 180 degrees C/Gas 4.

2) Combine lamb, 2 tsp of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 tsp salt and 115g of feta cheese. Mix until combined but do not over mix.

3) Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over baking tray so grease will drain from meatballs while cooking; bake 20 minutes.

For the sauce:
1) Heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley.

2) Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.

For the pasta with meatballs:
1) Cook pasta according to package directions; drain.

2) To cooked sauce add sliced green onion, and meatballs stirring gently to coat.

3) Serve meatballs with sauce over pasta and garnish with remaining feta cheese.

For the spice mix:
1) In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.