Red Pepper and Leek Pasta with Lamb Meatballs Recipe

Cooking Directions

• STEP 1.In a large pot, cook the pasta according to package instructions. Drain and set aside.
• STEP 2.In a separate pan, heat olive oil over medium heat. Add the lamb meatballs and cook until browned on all sides.
• STEP 3.Remove the meatballs from the pan and set aside. In the same pan, add the chopped leeks and cook until softened.
• STEP 4.Add the roasted red peppers and chicken broth to the pan. Bring to a simmer and cook for 5 minutes.
• STEP 5.Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan and add the cooked pasta.
• STEP 6.Stir to coat the pasta in the sauce. Add the lamb meatballs back to the pan and cook for an additional 2-3 minutes.
• STEP 7.Serve the pasta with lamb meatballs hot, garnished with fresh parsley.

Cooking Tips

• You can use store-bought lamb meatballs or make your own by combining ground lamb with breadcrumbs, egg, garlic, and spices.
• If you prefer a spicier sauce, you can add a pinch of red pepper flakes or a dash of hot sauce.
• Feel free to add some grated Parmesan cheese on top of the pasta for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta and meatballs in a pan over medium heat until warmed through.
• Serve the leftovers with a side salad or garlic bread for a complete meal.