• Lamb, minced 1 kg
  • Bread Crumbs 120 g
  • Parsley, dried 4 g
  • Cheese, parmesan, grated 5 g
  • Eggs 2 pc
  • Olive oil 10 ml


  • Olive oil 150 ml
  • Onion, brunoise 170 g
  • Salt 5 g
  • Garlic, chopped 30 g
  • Bay Leaf 2 pc
  • Black pepper 2 g
  • Basil, dry 1 g
  • Water 1 l
  • Vinegar 10 ml
  • Spaghetti, cooked Al dente 1 kg


  • Basil leaves, fresh 7 g
  • Feta cheese, cubed 55 g
  1. Meatballs:

    • Add lamb, mustard, bread crumbs, parsley, parmesan, eggs, olive oil and Knorr Beef Stock Powder into a mixing bowl and knead till combined.
    • Roll into 30g balls and place in tray, wrap and rest in fridge for 30 min up to 2 days.
    • In a griddle pan heat the oil and sear off the meatballs. Set aside and deglaze the pan.
  2. Sauce:

    • In the same pan add the oil, onions and salt to sauté till soft. Now add the garlic, bay leaf and black pepper and cook for 2 min.
    • Add the basil then water and bring to a simmer. Whisk in the Knorr Tomato Powder and simmer.
    • Once simmer add the meatballs to cook through. Finish the pasta in the sauce before plating.
  3. Plaiting:

    • Portion the pasta into pates using atongs and spoon, place meatballs onto followed by more sauce.
    • Garnish with basil and feta.
  4. Chefs Hack:

    • Always under cook your meatballs and pasta then finish the cooking in the sauce. That way the meatballs and pasta absorb more flavours from the sauce.