Yay! It's Friday! Time to kick off your heals, crack a bottle of wine and eat something you probably shouldn't. I don't know about you, but I've been freezing my bits off during this little cold snap. I find myself craving soups, roasts, curries and carbs.
Our go-to carbo-rific meal is often a homemade pasta. I make my pasta in bulk and store it when dried in the pantry ready for a quick meal, like Lamb Meatball Carbonara. Now you're probably thinking, "oh Amie, making meatballs will take ages, I'm hungry now". Well I have a fantastic cheat for you; just buy some top quality local (organic if you can find it) sausages, bust the skins and form into meatballs. You can even leave the skin on and just dice into chunks. Voila! Meatballs in under a minute.
Lamb Meatball Carbonara- Serves 4
- 500g of Lamb Sausage (mine was garlic mint)
- 150g of free range bacon, diced into cubes
- 1 zucchini, de-seeded and sliced into cubes
- 1 onion, finely diced
- 300mL of cream
- 1 free range egg
- 3 tablespoons of Parmesan cheese
- 1 lemon, zest and a little juice needed
- Handful of basil or mint or spinach
- Salt and pepper to taste
- Pasta - enough for 4 people
- Place a large pot of salted boiling water on the boil, ready for your pasta.
- Remove the skins from your sausages and form meatballs from the 'innards' - or simple dice into large cubes, keeping the skin. Heat a large skillet to high, toss in your meatballs and fry until browned. Remove meatballs from the skillet and set aside.
- Drain off any fat from the skillet. Return to the heat and add a little olive oil and your zucchini. Fry about 2 minutes, then add your bacon.
- While your zucchini and bacon is frying, combine your cream, egg, cheese and lemon zest in a large mixing bowl. Squeeze a little lemon juice and beat together until mixture is smooth.
- Add the onion to your skillet. Once the onion is translucent, add your lamb back in to heat through.
- Cook your pasta - It only takes a few minutes with fresh homemade pasta. If you are using store bought, you will need place it on the boil earlier. The pasta must be hot for the next step.
- Drain you pasta, then plonk it in your cream mixture. Mix it through with tongs; the heat of the pasta will cook the egg and make the sauce stick. If you want it thicker, you can then toss it in your skillet for 30 seconds (or more) with your meat. Combine everything and serve with more Parmesan and salt and pepper to taste.
We had our Lamb Meatball Carbonara with Parsley Pasta and a lovely bottle of wine. Enjoy!