When we think of spring BBQ, we think of lamb, and usually leg but for this recipe we plumped for lamb mince, which is, in our opinion, underused. These tasty cheesy meatballs are delicious with the simple vibrant tomato sauce on pasta or, alternatively, make a first-class meatball sandwich

Ingredients

MEATBALLS makes 20

1kg lamb mince

125g panko breadcrumbs

2 garlic cloves, crushed

4 whole eggs

2 tsp sea salt

1 tsp each of finely chopped fresh parsley, sage, rosemary, and thyme

½ tsp ground white pepper

100g Gruyere cheese, grated

100g firm mozzarella from block, grated

TOMATO SAUCE

4 echalion shallots, finely chopped

2 tbsp basil oil

2 tsp sea salt

800g of tomato passata

1 tsp finely chopped thyme

2 tsp balsamic vinegar

Method

1. In a large bowl combine all the meatball ingredients except the cheese, and work with your hands until combined. Taking small handfuls of the mixture roll into a ball and set aside, each ball should weigh approximately 65g.

2. In a separate bowl combine the two types of cheese.

3. Squash each meatball flat and add a large pinch of the cheese mix (10g) to the centre. Carefully work the mixture around the cheese core until you have a meatball with no visible cheese – this is easiest with clean, slightly damp hands. Continue until all the mixture has been used.

4. Fry the shallots over direct heat until soft. Add the remaining ingredients for the tomato sauce and simmer for 20-30 minutes.

5. In a large cast iron pan fry the meatballs until browned on all sides. Depending on the fat content of the mince, you may need a tablespoon of oil to stop them sticking.

6. When browned all over transfer to indirect heat until meatballs are cooked through, and the cheese has melted.

7. Serve immediately over freshly cooked tagliatelle (we toss ours in salty butter & black pepper), topped with tomato sauce and sprinkled with chopped parsley.