Meals for Under £10: How to make this herby Scotch lamb meatball spaghetti

WE’RE very much into the time of year when we want satisfying, warming comfort food to combat the miserable weather and dark nights.

This herby lamb meatball spaghetti (serves four) ticks all the boxes.

Our thanks to Quality Meat Scotland.

You’ll need

500g Scotch lamb mince

½ onion

One heaped teaspoon of dried oregano

50g white breadcrumbs

2 garlic cloves – peeled

Sea salt and black pepper

1 x 400g tin of chopped tinned tomatoes with herbs

1-2 vegetable stock cubes

150ml boiling water

½ courgette

Two mini peppers

Rapeseed oil to fry

280g dried spaghetti

Method

Preheat the oven to 200˚C/400˚F/Gas 6.

Finely chop the onion and garlic and add it to a large bowl with the minced lamb, oregano and breadcrumbs, and season with salt and pepper. Mix well and divide into 16 and roll into balls – approximately 30g each.

Sauté the meatballs in rapeseed oil for 10 minutes, stirring as you fry, and transfer to the oven to cook for five minutes.

Pour the boiling water over the stock cubes, then blend the stock and tinned tomatoes until smooth.

Chop the peppers finely, discarding any white pith or seeds, grate the courgette, and put the chopped peppers, tomato sauce and grated courgette into a pan and heat through. Meanwhile, cook the spaghetti in salted oiling water with a little oil for 10 minutes or as long as packet instructs.

Serve the meatballs on a bed of spaghetti topped with the tomato sauce.