Beet Pasta with Lamb Meatballs
Lamb pairs well with the mild heat of ras al hanout spices and the sweetness of beets. We generally make this dish with red beets but any color will work.
Ingredients
2 lbs beets
1 lb ground lamb
2 cloves garlic, minced
1 small red onion, diced
1 tbsp ras al hanout
1/2 cup bread crumbs
1/4 cup milk
1 egg
1 lb dried pasta
4 oz feta, crumbled
5 sprigs parsley, dill or a mix, roughly chopped
Method
- Heat oven to 375 F
- Place the beets in an oven proof dish with a splash of water and tightly cover with a lid. Steam roast until the beets are tender
- In a large bowl mix the lamb, onion, garlic, spices, breadcrumbs, milk, and egg with a hefty pinch of salt and mix until well combined
- Form meatballs and then chill for 20 minutes then bake until cooked through
- Peel then cut the beets into irregular bite-sized shapes
- Boil the pasta until al dente
- In a large bowl combine the cooked pasta, cut beets, herbs, feta and a hefty drizzle of olive oil and toss to mix
- Divvy the pasta between dishes and then top with the meatballs and serve
