This is the Linguini with Lamb Meatballs and Feta recipe.
- Prep: 20 min
- Cooking: 20 min - 25 min
- 1 lb (450 g) ground lamb
- 3 oz (90 g) Canadian Feta crumbled
- 2 cloves garlic chopped
- 1/3 cup (80 mL) bread crumbs
- 1 egg
- 1 tbsp (15 mL) fresh chives chopped
- Freshly ground pepper to taste
- 36 cherry tomatoes
- 1 tbsp (15 mL) melted butter
- sprigs of fresh thyme for ganish
- 1 bay leaf
- 10 oz (300 g) linguini
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 425 °F (220 °C).
In a bowl, mix ground lamb with Feta, garlic, bread crumbs, egg and chives. Add pepper to taste. Shape 1-inch (2.5 cm) meatballs and place in an oven-safe baking dish.
Place cherry tomatoes in another oven-safe baking dish, coat with melted butter, add herbs and season with pepper.
Cook meatballs in the oven for 20 to 25 minutes and tomatoes for 10 minutes.
Meanwhile, cook linguini according to package instructions. Drain and serve with meatballs and roasted cherry tomatoes. Garnish with thyme leaves.
Candian Cheese alternatives: Cheddar, Gouda.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 185 mg|
|Vitamin B12:||156 %|