Spicy Lamb Meatballs

I haven't posted a recipe on here for a while so I thought it was about time. Full disclosure: this recipe is from a Waitrose recipe card which was adapted due to store cupboard failures. My old method of keeping track of what is or isn't in the cupboard based on my own memory let me down again. Do you do that thing where you're in the supermarket and you know you need something desperately at home (like black pepper, it's been 4 days now and still no joy) but you just cannot remember? I'm 31 years old, I'm pretty sure this should not be happening to me. And then there are other things I am so convinced we don't have that I buy more and that's how you end up with 17 tins of red kidney beans. We don't eat that much chilli. No one does.

Anyway, back to these meatballs. They are good! Quick, tasty and nice on a snowy evening like tonight.
Ingredients

• 400g lamb mince
• 1 red onion, finely chopped
• 25g pack flat leaf parsley, finely chopped with a few sprigs leftover to garnish at the end
• 2 cloves of garlic, finely chopped
• 1 tin of tomatoes
• 1 tsp crushed red chilli, or a tsp of red chilli powder
• Some fresh basil (if you have it, not essential)
• 1 tbsp of olive oil
• Spaghetti or other pasta
• Grated fresh parmesan

Method
1. Place the mince, red onion, parsley and garlic in a large mixing bowl. Using your hands, combine the ingredients together until well mixed. Roll into 12 balls and chilli on a plate for 10 minutes.
2. Heat the oil in a large sauté pan over a medium heat. Add the meatballs and fry for 12-14 minutes until browned all over and cooked through.
3. Add the tomatoes and gently heat until bubbling and piping hot.
4. Meanwhile, cook the spaghetti or whatever pasta you're using according to the packet instructions. Drain well.
5. Add the basil to the tomato sauce at the last minute and garnish with a few chopped sprigs of parsley.