Preparation
Step 1
For the meatballs, add the onion, garlic, lamb mince, olives, egg, breadcrumbs, parsley and spices to a large bowl. Mix with your hands until evenly combined.
Step 2
Form approximately two tablespoons of the mix into a ball. Repeat with the remaining mince mix - you should end up with around 12 meatballs.
Step 3
Arrange on a baking tray and chill in the fridge for 30 minutes to firm up.
Step 4
Meanwhile, preheat the oven to 200°C. Set a wide casserole pan with the olive oil over a medium heat and add the onion, garlic, squash and rosemary. Fry for 10 minutes.
Step 5
Add the cinnamon stick and tomato puree to the pan and cook, stirring constantly, for 1 minute.
Step 6
Pour in the pasta, sieved tomatoes and hot stock and mix well. Bake in the oven for 30 minutes.
Step 7
Set a frying pan with 1 tbsp olive oil over a medium high heat. Cook the meatballs, in batches in necessary, for 2-3 minutes until browned all over.
Step 8
Boil the kettle. When 30 minutes cooking time is up, remove the pan from the oven and carefully pour 120ml just-boiled water all around the pasta. Add the meatballs to the pan.
Step 9
Add the meatballs to the pan and cook for 15 minutes more.
Step 10
Remove from the oven, fold through the spinach and leave to stand for 5 minutes. Scatter with the parmesan and mint and serve.
