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Lamb meatballs
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| 1 medium | carrot |
| 1/2 a pointed red pepper | |
| 1 large | garlic clove, ( or 2 small) |
| Parsley flat leaf( or dried) | |
| 300g | lean lamb mince |
| 2 tsp | ground coriander |
| Pinch | sea salt |
| 2 tsp | olive oil |
| 400g | tagliatelle |
1
Coarsely grate carrot cut the pepper in half and discard the seeds and stem and Finley chop or grate
Peel garlic and chop Finley.
Add parsley of your choice
Put the lamb into bowl and mix up all together adding the coriander and salt/ and black pepper if want to
2
Using wet hands roll the mixture up in walnut sized balls
Heat up the oil in pan and gently fry turning regularly on a medium heat for about 8-10 minutes
3
Meanwhile cook the pasta placing it into boiling water
Add red pesto to pasta when cooked and pepper your choice on meatballs
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