Rigatoni Pasta with Lamb Meatballs
Is there anything better than pasta & meatballs? We made a classic & used lamb meatballs instead of beef! They turned out amazing & lamb is packed full of nutrients like zinc, selenium, protein & iron. Another benefit is no matter the farm or ranch, American sheep producers are committed to raising lamb responsibly & with respect for the land & animals. Enjoy!
Servings: 0
Ingredients
For the Meatballs:
- 1 lb ground lamb
- 1 egg, whisked
- ⅓ cup sourdough bread, chopped
- 2 tbsp fresh parsley, chopped
- ½ cup parmesan, grated
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
For Serving:
- rigatoni or pasta of choice
- homemade marinara or jarred of choice
- fresh parsley chopped
- fresh parmesan shredded
Instructions
For the Meatballs:
- Preheat oven to 375F degrees.
- Starting with the meatballs, in a medium mixing bowl, add together all the ingredients for the meatballs. Mix until well combined.
- Then roll into balls. About 12-15.
- Bake for 12-15 minutes depending on your oven & the size of the meatballs.
To Assemble:
- Pour the rigatoni on the bottom of your bowl. Add the meatballs. Then pour sauce over the top. Sprinkled with parmesan and fresh parsley. Enjoy!