Easy paprika, garlic and red onion lamb meatballs and spaghetti recipe

Yesterday I made these really easy paprika, garlic and red onion lamb meatballs with spaghetti for dinner. They are honestly so tasty, I can’t wait to have the leftovers for dinner today. They’re also really quick and simple to make – so perfect for feeding the family. If you want to know how I made them, then keep reading. Everything is detailed below!

1 x pack of minced lamb
2 x garlic cloves
1 x red onion
1 x egg
2 x tbsp caster sugar
1 x 400g can of chopped tomatoes
2 x tbsp paprika
1 x pinch of garlic sea salt
1 x pinch of ground pepper
1 x tsp thyme
1 x tsp mixed herbs
2 x tbp flour (any)
Spaghetti (however much you want!)


  1. Dice your onion and garlic cloves and put them into a mixing bowl
  2. Add your minced lamb and season to taste. I added lots of paprika, garlic sea salt, pepper and thyme but you can season them however you want. This is just how I think it tastes best
  3. Crack your egg into the bowl and start grinding the mixture together in the bowl, with your hands. This isn’t as messy as it sounds! Make sure that you’re evenly distributing the seasoning so that every bit of lamb is covered and that there are equal chunks of onion and garlic throughout the mixture
  4. Pour your flour into a plate and prepare a plate or dish to put your meatballs in. Then, take even chunks of the seasoned meat mixture and roll them into balls. After rolling each one, roll them into the flour as this will help them to keep their shape
  5. Then, pop them onto your plate or dish and put them in the fridge for at least 20 minutes to chill and soak up all the flavour
  6. Set aside a pot of boiling water for your spaghetti. Also take a large frying pan with a bit of oil (I used olive oil) and wait for it to heat up on a medium-high heat. I put the hob on 5 for this step
  7. Once your pot is boiled, add enough spaghetti. The amount is entirely up to you
  8. Take your meatballs out of the fridge and fry them all until they are golden brown. You can do this in batches if you have lots of them to fry and they don’t all fit
  9. While the meatballs are browning and the spaghetti is cooking, pour your chopped tomatoes into a bowl and add your sugar and mixed herbs
  10. Once the meatballs are brown, add the chopped tomato mixture to the pan and leave it to cook for 8-10 minutes. I turned mine over while they were cooking to make sure each meatball was coated in sauce
  11. Drain your spaghetti and add this directly to the pan with the meatballs and sauce. Serve straight from the pan and enjoy!

Note: 1 pack of minced lamb made 6 meatballs and 3 burger patties for me. You could probably make about 10-12 meatballs with one pack, however.

Portobello Eggs – Easy Breakfast Recipe

Next in my little recipe series is this baked eggs in portobello mushrooms breakfast. It’s really quick and requires next to no effort to make. Perfect for mornings where you’re short on time!

2 x medium sized eggs
2 x portobello mushrooms
Kale or spinach – whichever you prefer and as much as you like!


1. Peel the mushrooms. Make sure that your mushrooms are clean and dry and gently twist off the stem.

2. Use a teaspoon to carefully scrape out the gills of the mushroom. You don’t have to do this but I usually do.

3. Season the mushroom as you please. I usually use salt, pepper and about half a teaspoon of garlic powder.

4. Wash your greens and add as much spinach, kale or whichever leafy greens you have chosen to each mushroom. Not too much, just enough to line and fill the mushrooms!

5. Being careful to avoid breaking the yolk, crack an egg into each mushroom. This is the tricky part! It doesn’t matter too much if your yolk breaks, it just won’t look as pretty.

6. Bake on about 190 degrees for 15 minutes. After this, double check that your egg whites are cooked all the way through – this is important. If they need an extra 2-3 minutes to cook fully then that’s fine too!

7. Serve on their own or with whatever else you like to make a substantial breakfast. Enjoy!

Easy sweet potato and chickpea curry recipe

About two weeks ago I decided to stop eating meat. I know, crazy. I’ve slipped up a couple of times since but I realise that it’s not going to be a clean transition. I haven’t bought any meat yet and I’ve only relapsed if you will, on two occasions. The first was at a restaurant with my friend and I was just so hungry. The other was at my granny’s house. She cooked for me without realising that I had stopped eating meat and you’re just a fool if you’ve ever turned down your granny’s cooking!

This recipe takes about 1 hour to prepare and cook but it’s so worth it once it’s done. It tastes absolutely delicious and is even better served with jasmine rice. The recipe will make about 3-4 portions depending on how you eat it.

I actually don’t measure my ingredients when I cook but these are just rough ideas!
1 x can of chickpeas (any brand)
1 x medium sized sweet potato
1/4 can of chopped tomatoes (any brand)
Chilli flakes (quantity up to you)
1 x teaspoon Garam masala
1/2 chopped onion
1 x teaspoon of ground ginger
200ml water
1/3 400ml can coconut milk


  1. Heat a tablespoon of vegetable oil in a saucepan on a medium heat. Finely chop your onion and add to the pan, leaving to brown for about 10 minutes, stirring occasionally. You can also add a knob of butter here for extra flavour.
  2. While the onion is browning, peel and dice your sweet potato into small cubes. Mine were about 1-2cm in width because I don’t like big chunks of sweet potato in my meals!
  3. Once the onion is golden brown, add the ginger, garam masala and sweet potato to the onion – which should now have softened. Drain your chickpeas and add them to the saucepan too. Cook for about 5-6 minutes.
  4. Add the chopped tomatoes to the saucepan and stir. Then, add about 200ml of water or enough to almost cover. At this point, turn the heat up and bring to the boil.
  5. Once boiling, cover with a lid and simmer for 10 minutes, untouched.
  6. Cook for a further 10 minutes or until the sweet potato is soft and the sauce has thickened.
  7. Stir in the coconut milk and cook for a further 5 minutes. Add salt and/or pepper to taste.
  8. Serve with rice, naan bread or poppadoms. Enjoy!