Instead of the usual spaghetti and meatballs in tomato sauce, add some excitement to your weeknight dinner with this twist. You can find fresh pasta refrigerated in the deli section of the grocery store. Serve with green beans or asparagus.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2012
Meatballs: In bowl, combine lamb, bread crumbs, currants, mustard, lemon zest, salt, pepper and egg; set aside.
In large nonstick skillet, heat oil over medium heat; cook onion and garlic, stirring frequently, until onion begins to soften, about 5 minutes. Scrape half into small bowl; set aside. Stir remaining onion mixture into lamb mixture until combined. Shape into 20 balls.
In same skillet, cook meatballs over medium-high heat, turning often, until browned, about 8 minutes; drain off fat. Add reserved onion mixture.
Whisk together broth, parsley, flour, lemon juice, rosemary and thyme; add to pan and bring to simmer. Cook, stirring occasionally, until thickened and digital rapid-read thermometer inserted into several meatballs reads 160ºF (71ºC), 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions, about 3 minutes; drain and return to pot, reserving 1/4 cup of the cooking liquid. Add meatball mixture. Toss to coat, adding reserved cooking liquid as needed.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 919 mg
- Sugars 10 g
- Protein 35 g
- Calories 632.0
- Total fat 23 g
- Potassium 560 mg
- Cholesterol 184 mg
- Saturated fat 9 g
- Total carbohydrate 70 g
- Iron 36.0
- Folate 84.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 10.0