CATALAN-STYLE LAMB MEATBALLS

500g lamb mince
1 tbsp olive oil
½ white onion, finely diced
1tsp paprika
½ tsp ground nutmeg
½ cup loosely packed flat leaf parsley, roughly chopped
½ cup loosely packed oregano
½ lemon, zest only (use the juice to squeeze over the finished dish)
1 egg
1 garlic cloves, minced
1 tsp of salt and 1tsp pepper
⅓ cup breadcrumb
Pasta and romesco sauce
250g pappardelle pasta
2 tbsp olive oil, to toss through the pasta
40g crusty bread
2 tomatoes, diced
2 garlic cloves
400g tin crushed tomatoes
50g almonds
3 tsp red wine vinegar
¼ cup olive oil

For the meatballs, mix the lamb mince with the remaining meatball ingredients. Roll the mixture into 12 meatballs. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Pan fry the meatballs for 3 mins or until golden brown. Once cooked, place in a baking dish.
Place all the bread, diced tomatoes, garlic, tinned tomatoes, almonds, red wine vinegar and ¼ cup olive oil into a food processor and blend. Pour the sauce over the meatballs and bake at 160°C for 15 mins.
Bring a pot of water to the boil and cook the pasta according to packet instructions. Strain and toss in 2 tbsp olive oil.
Serve the pasta with the baked romesco meatballs and finish with a squeeze of the lemon.