Spiced Lamb Meatballs

03 Aug 2022


400g lamb mince

400g orzo 

500g passata 

50g creme fraiche

50g breadcrumbs

40g parmesan

½ tsp cinnamon

1 tsp chilli flakes

½ lemon

4 garlic cloves

1 large onion

100ml white wine

Handful of parsley

Handful of basil

Salt and pepper

Olive oil


  1. Grate ½ the onion and mix with the breadcrumbs. Leave for 5 mins. Meanwhile, roughly chop the parsley.
  2. Combine the lamb, cinnamon, parsley with your hands and season well.
  3. Form golf-ball sized balls and fry until coloured on the outside but not fully cooked through. Set aside.
  4. Finely chop the rest of the onion and the garlic.
  5. Add a covering of olive oil to a casserole dish and cook the onion for about 15 minutes until caramelised.
  6. Mix in the garlic and chilli flakes and cook for a further 2 minutes. Pour in the white wine and reduce the mixture by half. Add in the passata and 250ml water, and simmer for 15 minutes.
  7. Cook the orzo as per packet instructions.
  8. Add the meatballs to the sauce and simmer for 5 minutes.
  9. Drain the orzo and add into the meatballs, stir to combine. Season with salt and pepper.
  10. Mix zest and juice of ½ lemon with the creme fraiche. Drizzle over the top of the orzo, along with grated parmesan, basil and black pepper.
  11. Serve.