Lamb Meatballs With Pappardelle - cooking recipe

Ingredients

2 None onions, 1 coarsely chopped, 1 finely chopped
1/4 cup fresh flat-leaf parsley leaves
2 tbsp fresh dill
1 lb ground lamb
1 None egg, lightly whisked
1/4 cup olive oil
1/2 cup fresh breadcrumbs
1 oz parmesan cheese, grated, + extra, to serve
1/3 cup all-purpose flour
2 cloves garlic, thinly sliced
2 lb cherry tomatoes
1/3 cup beef stock
13.25 oz pappardelle
1/4 cup fresh basil leaves

Preparation

Combine chopped onion and herbs in a food processor and process until just combined. Transfer to a bowl. Add ground lamb, egg, 1/2 the oil, breadcrumbs and parmesan. Shape into 24 balls. Roll meatballs in flour, shake off excess, then fry in oil over medium heat for 5 mins or until browned. Set aside.
Add finely chopped onion to pan and cook, stirring, for 3 mins or until softened. Add garlic, tomatoes and stock. Bring to a boil then reduce heat and simmer for 5 mins or until reduced slightly. Add meatballs and simmer, uncovered, for 5 mins or until cooked.
Meanwhile, cook pasta until al dente. Drain then toss with meatball mixture. Serve with reserved parmesan and basil.