For the feta-stuffed lamb meatballs: • 500g lamb mince • 1 tsp dried oregano • ½ tsp ground cumin • ½ tsp smoked paprika • 1 garlic clove, minced • 1 tbsp breadcrumbs • 1 tbsp olive oil (plus extra for frying) • Salt & black pepper, to taste • 80g feta cheese, cut into small cubes
For the creamy sauce: • 1 tbsp olive oil • 1 small onion, finely chopped • 2 garlic cloves, minced • 1 tsp dried oregano • 1 tsp tomato purée • 120ml chicken or vegetable stock • 200ml double cream • 60g sundried tomatoes, chopped • 60g grated parmesan • Juice of ½ lemon • Fresh parsley, chopped (for garnish)
For the pasta: • 300g fusilli or penne • Salt, for boiling water
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Method In a bowl, mix lamb mince, oregano, cumin, paprika, garlic, breadcrumbs, olive oil, salt and pepper. Take a small amount of mixture, flatten it in your palm, place a cube of feta in the centre, and wrap the meat around to seal. Repeat until all are done.
Heat a drizzle of olive oil in a large frying pan over medium heat. Brown the meatballs on all sides (about 6–8 mins). Remove and set aside.
In the same pan, add onion and cook until soft. Stir in garlic, oregano and tomato purée. Add stock, cream and sundried tomatoes. Simmer for 3–4 mins.
Stir in the parmesan and lemon juice until the sauce is creamy and smooth.
Boil the pasta in salted water according to pack instructions. Drain (reserve a little pasta water).
Return meatballs to the sauce and simmer for a few minutes to heat through. Add cooked pasta and a splash of pasta water if needed to loosen.
Toss to coat, sprinkle with fresh parsley, and serve warm.
