Lamb Meatballs With Pappardelle

• 2 None onions, 1 coarsely chopped, 1 finely chopped
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tbsp fresh dill
• 1 lb ground lamb
• 1 None egg, lightly whisked
• 1/4 cup olive oil
• 1/2 cup fresh breadcrumbs
• 1 oz parmesan cheese, grated, + extra, to serve
• 1/3 cup all-purpose flour
• 2 cloves garlic, thinly sliced
• 2 lb cherry tomatoes
• 1/3 cup beef stock
• 13.25 oz pappardelle
• 1/4 cup fresh basil leaves

1. Combine chopped onion and herbs in a food processor and process until just combined. Transfer to a bowl. Add ground lamb, egg, 1/2 the oil, breadcrumbs and parmesan. Shape into 24 balls. Roll meatballs in flour, shake off excess, then fry in oil over medium heat for 5 mins or until browned. Set aside.
2. Add finely chopped onion to pan and cook, stirring, for 3 mins or until softened. Add garlic, tomatoes and stock. Bring to a boil then reduce heat and simmer for 5 mins or until reduced slightly. Add meatballs and simmer, uncovered, for 5 mins or until cooked.
3. Meanwhile, cook pasta until al dente. Drain then toss with meatball mixture. Serve with reserved parmesan and basil.

onions, parsley, dill, ground lamb, egg, olive oil, fresh breadcrumbs, parmesan cheese, flour, garlic, tomatoes, beef stock, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/21267 (may not work)