Feta-Stuffed Meatballs with Gluten-Free Spaghetti_small

Feta-Stuffed Meatballs with Gluten-Free Spaghetti Recipe

Lamb is a great source of iron, vitamin B12, protein and zinc but can also unfortunately contain traces of hormones, steroids and antibiotics. When buying lamb, look for organic grass-fed lamb, where they have been allowed to graze on grass, free from pesticides, and are not given hormones, steroids or antibiotics. Grass-fed lamb also contains higher levels of beneficial omega-3 fats.

Serves: 4

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Feta-Stuffed Meatballs with Gluten-Free Spaghetti Recipe

By: Lisa Guy

Grass-fed lamb contains higher levels of beneficial omega-3 fats – look out for it when making these delicious meatballs!


Servings

Prep time

Cook time

Recipe


Ingredients

  • Olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 500g lamb mince
  • Handful fresh basil, finely chopped, plus extra for garnish
  • 10 × 1cm squares feta cheese
  • 2 cups tomato passata
  • Handful pine nuts
  • Packet gluten-free pasta

Method


  • In frying pan with some olive oil, cook onion and garlic over medium heat.
  • In large bowl combine lamb, basil, onion and garlic, and mix well.
  • Flatten spoonful of mixture in your hands then place a square of feta in the centre. Wrap mince around cheese to make ball then place on plate.
  • Cook meatballs in frying pan with some olive oil. Once browned on all sides, pour in 2 cups passata and cook until meatballs are cooked through and golden.
  • Serve on bed of gluten-free spaghetti, topped with fresh basil leaves and pine nuts, accompanied by a big green leafy salad.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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