Lamb meatballs with tomato and chilli fettuccine

Directions

1. In a mixing bowl, combine the lamb mince, breadcrumbs, milk, dried oregano, a pinch of salt, and 4–5 turns of black pepper. Mix until everything is evenly distributed, but don’t overmix, as this can make the meatballs tough.

2. Heat the olive oil in a large frying pan over medium-high heat. Once the oil is hot, roll the mixture into small meatballs, slightly smaller than golf ball size, and add them to the pan. Fry the meatballs, turning every 2–3 minutes, until they have some colour on all sides.
3. Once the meatballs are browned, add the cherry tomatoes, chopped garlic, and crushed chilli, along with a small pinch of salt. Stir well, then add the tinned tomatoes. Fill each tin halfway with water to get the remaining sauce, and add this water to the pan as well. Mix everything together and simmer for 6–8 minutes until the meatballs are nearly cooked through.
4. Add the fresh fettuccine to the pan, carefully stirring it through the sauce. If the pasta absorbs more liquid than expected, add a bit more water. Cook the pasta for about 4 minutes, stirring every 1–2 minutes to prevent sticking.
5. Finally, add the torn basil and toss it through the pasta. Serve on plates and grate some fresh pecorino cheese over the top.