Lamb meatballs with fregola and feta

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Fregola is a Sardinian pasta made from semolina that has a nutty flavour close to toasted giant couscous. Use it in dishes where you would use giant couscous or orzo with similar cooking times.

40 min

4–6 servings

Ingredients

Meatballs

  • 400g lamb mince (at least 15% fat)
  • 1 small onion, peeled and finely chopped (120g)
  • ¼ tsp ground cinnamon
  • ½ tsp ground allspice
  • 30g panko breadcrumbs
  • 1 large egg
  • 15g parsley, finely chopped
  • 3 garlic cloves, peeled and crushed
  • 1 lemon, finely grated to get 1 tsp zest and juiced to get 1 tbsp
  • 1½ tsp cumin seeds, toasted and lightly crushed with a pestle and mortar
  • Fine sea salt and black pepper

Sauce & pasta

  • 75g feta, cut into 2cm cubes
  • ¼ tsp paprika
  • 3 tbsp olive oil
  • 3 garlic cloves, peeled and thinly sliced
  • 2 tbsp tomato paste
  • 200g fregola
  • 500ml chicken stock
  • 400ml hot water
  • 10g fresh coriander, roughly chopped

Instructions

Make the meatballs

  1. Put the mince, onion, cinnamon, allspice, panko, egg and parsley in a large bowl. Add the crushed garlic, lemon zest, ¾ tsp cumin, 3 tbsp water, 1 tsp salt and a good grind of pepper, mix to combine, then set aside for 10 minutes.
  2. Roll the mixture into 12 compact 55–60g balls.

Marinate the feta

  1. Put the feta, paprika and 2 tbsp olive oil in a small bowl and leave to marinate until needed.

Sear the meatballs

  1. Put a large sauté pan for which you have a lid on a medium-high heat with the remaining 1 tbsp of oil. Once hot, add the meatballs and fry for 10 minutes, turning every 2 minutes or so, until seared and golden all over.
  2. Transfer the meatballs to a plate and reserve 1 tbsp of the fat, then wipe the pan clean.

Build the sauce and cook

  1. Add the reserved fat back to the pan with the sliced garlic and, with the heat still on medium-high, cook for 1 minute. Add the tomato paste and cook for 1 minute more.
  2. Add the fregola and toast, stirring occasionally, for 2 minutes. Pour in the stock, 400ml hot water and ½ tsp salt, mix to combine, then return the meatballs to the pan.
  3. Put on the lid and cook for 18 minutes, stirring with a rubber spatula every 5 minutes to release any fregola from the base of the pan, being careful not to break apart the meatballs.
  4. Remove the lid and cook, stirring often, for about 5 minutes more, until the fregola is cooked through and the sauce has reduced and thickened.

Rest and serve

  1. Remove the pan from the heat, stir through the lemon juice, then spoon over the marinated feta. Cover with the lid and leave to rest for 2 minutes.
  2. Serve straight from the pan with the coriander and remaining cumin sprinkled on top.