Lamb and Pea Meatballs with Rigatoni


1 packet rigatoni

500g fine lamb mince

2 cup fresh breadcrumbs

1-2 eggs, lightly beaten

¼ cup extra virgin olive oil

½ cup finely, chopped parsley

¼ cup finely, chopped thyme

1 lemon, zested

½ cup peas

1 cup grated parmesan cheese

Salt and white pepper



3 tbsp olive oil

2 garlic cloves, slightly crushed

100g pancetta, finely diced

½ cup basil leaves

2 x 690g tomato passata


In a large mixing bowl, combine mince, breadcrumbs, eggs, olive oil, parsley, thyme, peas, lemon zest and parmesan. Season with salt and pepper. Mix together using your hands. Roll the meatballs using 1 heaped teaspoon of mixture per ball. Place balls onto tray and set aside.

Take a pan and heat olive oil on a medium heat.  Add garlic, pancetta and cook for 3 – 4 minutes until garlic starts to colour. Next, add tomatoes, stir and bring to the boil then reduce heat to a simmer. Cook for 10 minutes and season with salt and pepper.

Next place meatballs one by one into the simmering sauce. Cook meatballs for 20 minutes or until meatballs are cooked. Check sauce for seasoning and if needed adjust with salt and pepper. Finally cook pasta as per packet directions. Strain the pasta and add to sauce. Gently mix together, tear basil into sauce and serve.