Italian Lamb Meatballs with Pasta & Pesto Aioli

Steps

1. Before you start. Bring a pot of salted water to the boil.
2. Prep meatballs & sauce. In a bowl, combine lamb, Italian spices, flour and egg yolk together with a pinch of salt. Roll into golf ball sized balls. Prep courgette and set aside.
3. Cook meatballs. Heat oil in a fry-pan on medium-high heat. Cook meatballs for about 5 minutes, turning, until browned but not cooked through. Remove from pan and set aside, keep pan on heat.
4. Cook sauce. Add courgette to pan and cook for 1 minute. Add canned tomatoes, stock and sweet chilli sauce to pan and simmer on medium heat for 3 minutes. Add meatballs back to pan and cook for about 5 minutes, until meatballs are cooked through and sauce has thickened slightly. Season to taste with salt and pepper.
5. Cook pasta. Cook pasta in pot of boiling water for about 8 minutes, until tender. Drain and return to pot with spinach and oil to prevent sticking.
6. Serve. Pasta topped with meatballs, sauce and basil pesto mayo.