Homestyle Lamb Meatballs with Pasta and Ricotta

Homestyle Lamb Meatballs with Pasta and Ricotta

Master meatballs with Darren Robertson's family favourite recipe

Three Blue Ducks chef gets a little help serving up dinner for the family in under 30 minutes

With everyone spending a bit more time at home, it's not surprising our recipe repertoires are running dry and we're in much need of some culinary inspo. Whilst some Aussies have become master chefs in their own kitchens, for a lot of parents, cooking dinner is another task to add to their busy lives. So how about a recipe that's easy enough to cook in under 30 mins, but is also great for getting the kids involved and their hands busy?

Introducing Darren Robertson's favourite family recipe, Aussie lamb meatballs in a quick tomato sauce, served with simple pasta. Give kids the all-important job of mixing and rolling the meatballs with their hands - not only is it messy fun but they get to see the finished product on their plate.

The renowned chef of Three Blue Ducks and busy Byron based dad says, "Cooking can be a great chance to spend some time with the family and by getting the kids stuck in, it means they'll also pick up skills for life."

"My easy recipe shows you how to master a family classic, but you can really adapt it to whatever ingredients you have in the house or flavours your family love. The delicious flavour of the lamb works with so many of the different herbs and spices you're sure to have in your pantry. It's a mid-week no brainer!"

You can find Darren's full recipe and cooking tips and tricks below.


Darren Robertsons Homestyle Lamb Meatballs with Pasta and Ricotta
Serves: 4
Cooking time: 25 mins

500g lamb mince
2 brown onions (diced)
1 sprig rosemary (chopped)
2 bay leaves
3 garlic cloves (minced)
1 eggplant (diced)
1 tin crushed tomatoes
2 tsp sweet paprika
1 tsp honey
100g ricotta
150g pasta (pick your favourite)
A hand full fresh basil, parsley or mint
Olive oil
Hard cheese to finish (optional)

1. Mix the lamb mince with half the paprika, chopped herbs and diced onion (the other half of these ingredients is for the sauce). Shape into balls - golf ball size is ideal.
2. Fry off in a large non-stick pan in a little oil, until lovely and golden. Remove from the pan and set aside.
3. Reduce heat, add a touch more olive oil to the same pan and add the diced eggplant, onion, garlic, bay and rosemary.
4. Cook for 4 - 5 mins, give the occasional stir. Add the honey and tomatoes. Bring to boil, then pop the lamb meat balls back into the pan, cook for another 4 - 5 minutes.
5. Spoon on the fresh cheese, season with olive oil and fresh herbs. Grate over a little more cheese if you wish.
6. Serve with pasta, couscous, steamed brown rice or a baked potato.


• When you fry the meatballs, don't worry if they are still a bit pink in the middle, they will finish cooking in the sauce and help to give more flavour.
• If you don't have fresh rosemary you can use dried rosemary, oregano, thyme or parsley. Same for the paprika, this can be substituted for ground cumin, fennel or coriander.
• Any sort of hearty vegetable works well with this recipe. Simply replace the eggplant with carrot, pumpkin, celery or beetroot.
• For the curd cheese, ricotta, mozzarella or bocconcini all work well.


Visit Australian Lamb for more great recipes.