Lamb Meatball Linguine with Tomato & Basil Sauce
Prep Time
25 mins
Cooking Time
25 mins
3 cloves Garlic, minced finely
2 tablespoons Onion, chopped finely
2 tablespoons Bread crumbs, soaked with 2 tablespoons of Lactel Natural Set Yogurt
250g Minced lamb
1⁄2 teaspoon Ground cumin
1⁄2 teaspoon MAGGI® Liquid Seasoning
1 can (400g) Chopped tomatoes
3 cloves Garlic, chopped
2 tablespoons Onion, chopped
20g Fresh sweet basil leaves, roughly chopped
2 tablespoons Grated parmesan cheese, optional
1⁄2 teaspoon Mixed dried Italian herbs
1 1⁄2 tablespoons Olive oil
200g Linguine, cooked
In a bowl, combine all ingredients A and mix evenly.
Use your palms to form meatballs. Leave aside on a tray for 20-30 minutes to marinate.
Heat 1 teaspoon of olive oil in a non-stick pan and fry meatballs on medium-low heat, turning frequently, until meatballs turn brown and thoroughly cooked. Dish out, drain off oil and set aside.
Heat remaining oil in a saucepan and fry garlic and onion briefly, and then stir in the chopped tomatoes and dried herbs. Leave to simmer on low heat for 5 minutes until thickened.
Add meatballs and chopped basil, stir briefly. Simmer for another 3-5 minutes on low heat to further thicken the sauce. Season with salt, pepper and sugar, then add pasta and toss with the sauce to mix. Sprinkle with grated parmesan cheese if desired before serving.