This lamb meatball pasta winter warmer has a yummy spicy kick – plus it’s kind to the budget. What’s not to love?
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Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, use clean hands to combine the mince and dukkah in a large bowl. Season. Roll 1-tbs portions of the mixture into balls and place on a plate.
Heat a large greased frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 5 mins or until browned all over. Add the capsicum and cook, tossing, for 2 mins or until just softened. Stir in the diced tomato, 3/4 cup (185ml) water and half the lemon juice. Simmer over low heat for 10 mins or until the meatballs are cooked through and the sauce thickens slightly.
Add the pasta to the meatball mixture and toss to combine. Season. Combine the parsley and remaining lemon juice in a small bowl. Season.
Divide the meatball mixture among serving bowls. Sprinkle with fetta, parsley mixture and lemon zest.
COOK. STORE. SAVE.
If you don’t have any penne, try other short-cut types of pasta you have at home, such as fusilli or rigatoni.
COOK IT RIGHT
Buy it right
Choose firm lemons with bright yellow skin that feel heavy for their size
Store it right
Uncut lemons can last for up to 1 week at room temperature. Store out of sunlight on your benchtop. Cover cut lemon and store in the fridge.
Cook it right
To keep the bright colour and strong flavour of the lemon zest, add it to this dish just before serving.