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Lamb mince - lamb meatballs and rigatoni pasta recipe by Paula McIntyre MBE

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It’s Love Lamb Week. Here’s a quick recipe using Farm Quality Assured lamb mince - lamb meatballs and rigatoni pasta. NI lamb is a delicious and natural meat - give it a go!
400g lamb mince
25g breadcrumbs (or gluten free breadcrumbs)
1 small onion finely minced
2 cloves garlic crushed
1 egg yolk
400ml passata
250g rigatoni pasta ( or any shape) (again could be Gluten Free Pasta)
Fresh basil
Grated Parmesan
Mix the lamb, breadcrumbs, half the onion and egg yolk. Season with salt and pepper. Form into 12 balls. Heat oil in a frying pan until hot and add meatballs. Seal on all sides then add remaining onion and garlic. Cook until golden and add the passata. Bring to a simmer and cover. Cook for fifteen minutes. Cook the pasta, drain and add to the meatballs. Spoon into bowls and garnish with basil and Parmesan.

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