500g (1.1 lb) lamb mince
2 tbsp fresh mint, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
2 cloves garlic, crushed
½ cup fresh breadcrumbs
¼ cup grated Parmesan
1 egg, beaten
¼ cup white wine
½ cup lamb stock
1 x 400g (14.1 oz.) jar Peppadew® Piquanté Pepper and Garlic Pasta Sauce
500g (1.1 lb) spaghetti
1. In a bowl, combine lamb mince, herbs, garlic, breadcrumbs, Parmesan and egg. Roll into 12 meatballs and place in a casserole dish.
2. Pour over the wine, ¼ cup stock and Peppadew® Piquanté Pepper and Garlic Pasta Sauce.
Cover and bake in a 180°C oven until meatballs are done, 30-35 minutes.
Add the remaining ¼ cup stock after 20 minutes (don’t allow the sauce to dry out) and then leave the cover off so the meatballs brown slightly.
3. Meanwhile, cook spaghetti according to pack instructions until al dente.
4. Combine pasta and sauce and serve.