Recipe courtesy of Roger Mooking
Pine Nut Lamb Meatballs with Pasta
1 hr 30 min
30 min
4 servings
1 hr 30 min
30 min
4 servings


Lamb Meatballs:
  • 1 1/2 cup ciabatta, crusts removed and shredded
  • 1/2 cup milk
  • 1 1/4 pounds ground lamb
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dried currants
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon olive oil
  • Salt
Tomato Sauce:
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 (27-ounce/796 ml) can whole tomatoes
  • 1 bay leaf
  • 1 (17-ounce/500 g) package fettuccine, cooked according to package directions and drained
  • 1/4 cup coarsely chopped fresh parsley 1/4 cup Parmesan cheese, shaved into ribbons with vegetable peeler
  • Salt and freshly ground black pepper


For the pine nut lamb meatballs: Put shredded pieces of bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes. Put the pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, including the bread, mix thoroughly you're your hands, careful not to over mix. Form meatballs with hands and put on a large plate or baking tray. Heat oil in a cast iron pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from the heat. For the tomato sauce: Preheat the oven to 375 degrees F. Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has caramelized, add the tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until the tomato sauce has reduced slightly. To serve: Put the cooked pasta in the center of the plate, spoon the tomato sauce over and put 6 meatballs per serving. Garnish with parsley and Parmesan cheese.


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