Penne with Lamb Meatballs, Spinach and Gravy

Spicy lamb meatballs with a healthy gravy tossed with Chickapea penne, goat cheese and topped with green onions.  A comfort food for the season without all the calories.

Penne with Lamb Meatballs, Spinach and Gravy | Simply Fresh Dinners

You guys, I am loving my role as Chickapea Chef.  I get to create a new recipe every month and share it with you plus I get to eat all the healthy pasta I want!  I have been so inspired by this product because of it’s nutritious benefits and my mind is always whirling with new and delicious ideas.

Penne with Lamb Meatballs, Spinach and Gravy | Simply Fresh Dinners

For example, you could make this dish your own in so many ways:

  •  Add some dried fruits like golden raisins or dried apricots
  • Top it with a few slices of avocado
  • Vary your cheeses and try some feta on top
  • Vary your herbs – mint would be fabulous on this

Penne with Lamb Meatballs, Spinach and Gravy | Simply Fresh Dinners

I’ve added both red onion and scallions because I crave these flavors in the spring months and they are a natural with lamb.

The gravy was made with low-sodium beef broth and fresh veggies with the help of my handy dandy Vitamix.  I love a healthy gravy on this penne!  It absorbs nicely and having a wide variety of textures always makes a dish interesting.

Be sure to share your delicious  pasta dishes with me on Instagram so we can try them too!  I am loving the inspiration from you.  Cheers!

5 from 1 vote
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Penne with Lamb Meatballs, Spinach and Gravy

Spicy lamb meatballs with a healthy gravy tossed with Chickapea penne, goat cheese and topped with green onions. A comfort food for the season without all the calories.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Robyn Gleason

Ingredients

  • MEATBALLS
  • 1 egg
  • 2 cloves garlic, minced
  • 5 tbsp panko bread crumbs (20g)
  • 1 tsp ground coriander (5mL)
  • 1 tsp ground cumin (5mL)
  • 1/2 tsp smoked paprika (2.5mL)
  • 1/2 pound ground lamb (227g)
  • PASTA
  • 1 box Chickapea Penne Pasta (227g)
  • GRAVY
  • 1/2 cup onion, finely chopped (75g)
  • 1/2 cup carrots, finely chopped (75g)
  • 1/2 cup mushrooms, finely chopped (75g)
  • 2 tbsp fresh parsley, chopped (30mL)
  • 2 cups reduced sodium, fat-free beef broth (475mL)
  • 2 tbsp corn starch (15g)
  • pinch freshly ground black pepper
  • ADDITIONAL
  • 3 cups fresh baby spinach (450g)
  • 1 cup crumbled goat cheese (90g)
  • 1/2 cup red onion, sliced thinly (75g)
  • 3 green onions, chopped
  • OPTIONAL
  • golden raisins, dried apricots, avocados

Instructions

  1. Meatballs

    Preheat oven to 350.

    In a large bowl, combine, garlic, breadcrumbs, spices and lamb, mixing gently being careful not to overhandle it. Beat egg and add to mixture, mixing.

    Form mixture into mini-meatballs; about a tablespoon size for each. This will make about 18-20 meatballs.

    Place meatballs on parchment covered baking sheet and place in oven. Bake for 25 minutes. If you made you meatballs larger, bake an additional 5 - 10 minutes.

  2. Pasta

    Cook pasta according to directions and drain. Set aside.

  3. Gravy

    In a saucepan, saute onion, mushrooms, carrots and parsley in1/4 cup broth for 5-7 minutes.

    Place contents of pan in blender until smooth and creamy. Return to pan.

    In a small bowl, combine cornstarch, pepper and ½ cup of broth and stir until smooth. Add to pan.

    Bring to a boil, stirring frequently for 3-4 minutes.

    Add additional beef broth as it cooks, depending on desired consistency. I added ½ cup more.

  4. Prepare To Serve

    Add meatballs to gravy, mixing well. Gravy

    In a saucepan, saute onion, mushrooms, carrots and parsley in1/4 cup broth for 5-7 minutes.

    Place contents of pan in blender until smooth and creamy. Return to pan.

    In a small bowl, combine cornstarch, pepper and ½ cup of broth and stir until smooth. Add to pan.

    Bring to a boil, stirring frequently for 3-4 minutes.

    Add additional beef broth as it cooks, depending on desired consistency. I added ½ cup more.

    Add pasta and spinach, tossing. Prepare individual serving or one large bowl. Top with goat cheese, green onions and red onions. (see additional toppings as well)

Pin It to Make it Later~!

Spicy lamb meatballs & gravy with healthy Chickapea Pasta!

18 Comments

  • Reply
    sue | theviewfromgreatisland
    April 17, 2017 at 11:48 am

    I’m a complete convert to Chickapea Robyn, the flavor is so outstanding. And I’ve never ever met a meatball I didn’t love, so this is a winning combo for me!
    sue | theviewfromgreatisland recently posted…Baked Eggs FlorentineMy Profile

    • Reply
      Robyn
      April 17, 2017 at 9:44 pm

      I knew you’d love Chickapea, Sue! The flavours are right up your alley 🙂 You and I have the same taste buds and I am such a huge fan of your Greek Meatballs in Lemon Sauce!
      Robyn recently posted…Penne with Lamb Meatballs, Spinach and GravyMy Profile

  • Reply
    cheri
    April 17, 2017 at 4:56 pm

    Will have to try this pasta Robyn, sounds so delicious and every recipe you make with them is so healthy and delicious.
    cheri recently posted…Dinner Changing the GameMy Profile

  • Reply
    Chris Scheuer
    April 17, 2017 at 5:20 pm

    What a fun and delicious way to enjoy healthy pasta Robyn! I love the idea of chickpea pasta, haven’t found it yet but I’m keeping my eye open! Meatballs are aways a winner in my book too!

  • Reply
    Velva
    April 17, 2017 at 5:28 pm

    This looks fabulous! The lamb meatballs add a lot of flavor to pasta and greens.

    Velva-Tomatoes on the Vine
    Velva recently posted…Mediterranean Style Three-Bean SaladMy Profile

  • Reply
    Jennifer @ Seasons and Suppers
    April 17, 2017 at 7:55 pm

    I haven’t tried Chickapea yet, but I’m hearing such great things about it! Love pasta with meatballs, too 🙂 Lovely!
    Jennifer @ Seasons and Suppers recently posted…Gruyere Biscuit Topped Ham Pot PieMy Profile

    • Reply
      Robyn
      April 18, 2017 at 3:14 am

      You’re going to love it, Jennifer. It has a wonderful nutty flavor that allows you to offer a wide variety of diverse ingredients. I am loving your Ham Pot Pie! It is simply gorgeous!
      Robyn recently posted…Penne with Lamb Meatballs, Spinach and GravyMy Profile

  • Reply
    Anita Rivera
    April 18, 2017 at 4:18 am

    Good morning Robyn!!!! These look amazing. I wonder, I can probably make the meatballs with ground turkey. I am not a lamb person! And the chickpea pasta, this sounds so good. We found some lentil pasta at Trader Joes and it’s pretty great!

    Missing you!

    • Reply
      Robyn
      April 19, 2017 at 5:12 am

      Hi there, Anita!
      Turkey would be great with this recipe. It adapts well to most spices. When we talk, we’ll figure out how to get some Chickapea pasta to you 🙂
      Should we try again next week? lol. It’s so crazy that we can’t find time!

  • Reply
    Tricia @ Saving room for dessert
    April 18, 2017 at 6:16 am

    Wow Robyn – you knocked it out of the park with this recipe! I have to give this a try. Love the lamb meatballs – all those flavors must be terrific. Thanks for sharing your beautiful creations!
    Tricia @ Saving room for dessert recently posted…Strawberry Salad with Chicken and Poppy Seed DressingMy Profile

    • Reply
      Robyn
      April 19, 2017 at 5:09 am

      Thanks so much, Tricia. I love some spice in my meatballs. Isn’t it fun playing with Chickapea pasta?!

  • Reply
    Anita Rivera
    April 19, 2017 at 5:45 am

    Hello dear friend! Yes, whenever YOU are available, just let me know and we’ll make a conversation work somehow!

  • Reply
    John/Kitchen Riffs
    April 19, 2017 at 11:08 am

    Mmmm, lamb. LOVE the stuff! And how nice to pair lamb meatballs with chickpea pasta — seems really appropriate. Good dish — very creative. Thanks!
    John/Kitchen Riffs recently posted…Hot Bacon Coleslaw with (or without) JalapeñoMy Profile

    • Reply
      Robyn
      April 21, 2017 at 5:55 am

      Thanks, John. I keep wondering why lamb isn’t more popular. Everyone seems to love it but we don’t include it on our regular rotation of meals. Funny thing! Thanks for visiting !
      Robyn recently posted…Penne with Lamb Meatballs, Spinach and GravyMy Profile

  • Reply
    Linda
    April 24, 2017 at 9:07 am

    Hi Robyn, congrats on your new role. The recipe looks amazing, however Inwould substitute turkey instead of lamb. I am not familiar with this brand, but I will check it out. Glad to hear you are busy and thriving. Much love to you from W.W. xo
    Linda recently posted…Dishing It & Digging It Link Party #145My Profile

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