Go Back
Print
Red pepper and leek pasta with lamb meatballs
Prep Time
11 mins
Cook Time
11 mins
 
Servings: 6 servings
Calories: 480 kcal
Ingredients
  • 1 lb box of whole wheat spaghetti
  • 1 red pepper diced
  • 1 leek washed and diced
  • 3 tablespoons olive oil
  • 1 cup white wine
  • 1 lb ground lamb
  • 1/4 cup parsley chopped
  • 3 cloves garlic crushed
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 1 teaspoon chili flake
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 cup feta cheese crumbled
Instructions
Pasta
  1. Cook pasta in salty water until al dente and drain.
  2. In a pan, heat 2 tablespoons of oil on medium heat. Add garlic. Sauté for 3-4 .
  3. Add red bell pepper and leeks. Cook for 5 minutes or until vegetables are soft. Season with 1 teaspoon of salt, pepper and crushed chili flakes. Add white wine and let simmer for 10 minutes.
  4. Stir drained pasta into sauce and allow to cook for another 2 minutes.
Meatballs
  1. In a large mixing bowl, add ground lamb, parsley, salt, pepper, bread crumbs and egg.
  2. Wash your hands, mix well and form into 1 inch balls.
  3. In a large frying pan, heat 1 tablespoon of oil.
  4. Place meat balls gently into pan and cook for 10 minutes. Rotate balls so that they are brown on all sides. Turn off heat and rest in hot pan 2-3 minutes. If you have an electric stove, remove from hot burner.
  5. Serve pasta with meatballs and top with feta cheese.