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Baked Lamb Meatballs with Pasta

Take your meatballs to the Mediterranean with the addition of olives, feta and fresh oregano.

Baked Lamb Meatballs with Pasta

Serves 6

800g lamb mince

6 garlic cloves, peeled, finely chopped

½ onion, peeled, finely chopped

2-3 tbsp plain flour

1 tbsp olive oil, extra to drizzle

800g chopped tomatoes in juice

3 tbsp fresh oregano leaves

1 lemon, rind finely grated

1½ cups black olives

200g feta cheese, sliced lengthways

300g dried orzo pasta

oregano leaves, fried, to garnish

Preheat oven to 180°C. Place lamb in a large bowl, mix in garlic and onion and season to taste. Take spoonfuls of the mince and mould into meatballs. Roll meatballs in a little flour. Place in a deep baking dish and drizzle over olive oil. Cook for 15 minutes until browned.

Add tomatoes, oregano, lemon rind and olives to the baking dish.

Top with feta slices and drizzle with oil. Bake for 30 minutes or until feta is golden.

Meanwhile, cook orzo in a large saucepan of salted boiling water for 11 minutes or until al dente. Drain. Divide pasta and baked meatballs between serving plates and top with fried oregano leaves and serve.

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