Cheesy Beef and Lamb Meatballs with Pasta

Ingredients

• 1/2 litre Maa's Tomato Sauce (See the recipe on this site)

• 2-3 red bell peppers, cut into heart shapes

• Linguine pasta

Meatballs

• 250g beef mince

• 250g lamb mince

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 4 tbsp parmesan cheese

• 4 tbsp fresh breadcrumbs

• 2 tsp freshly chopped parsley

• 2 tbsp warm water

• Salt and pepper to season

• Flour to coat

Garnish

• 2 tbsp baby spinach, finely chopped

• Parmesan cheese

Method

1. Make the Maa's Tomato Sauce (Follow the Recipe on this site) and set aside.

2. Preheat oven to 200°C / fan 180°C / 390°F / gas 6.

3. Mix the meatball ingredients together in a bowl.

4. Using damp hands shape into truffle-size balls and roll in flour to coat. Arrange the meatballs on a rack on a baking tray and roast until browned and cooked through (about 25 minutes). Add the pepper shapes to the rack for the last 10 minutes of roasting.

5. Remove all from the oven.

6. Put the sauce back on the heat and stir in the mascarpone cream.

7. Add the meatballs to the sauce and leave to gently bubble for 10-15 minutes whilst you cook the linguine.

8. Serve garnished with the roast peppers, baby spinach and Parmesan cheese.