Spiced Lamb Meatball Pasta

Finely mince onion, garlic, and ginger. In a large mixing bowl, combine ground lamb, minced vegetables, garam masala, paprika, flour, egg, salt, and black pepper. Mix gently with your hands until just combined; do not overwork. Form into 16–20 balls (about 1.5 inches each) and place on a plate.

Bring a large pot of salted water to a boil for the pasta.

Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs and sear until golden brown on all sides, about 8–10 minutes total. Remove meatballs and set aside.

Pour marinara sauce and vegetable broth into the same skillet. Return meatballs to the skillet and stir gently to coat. Reduce heat to medium-low, cover partially, and simmer for 12–15 minutes, until meatballs are cooked through.

Meanwhile, add pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.

Divide cooked pasta among four bowls or plates. Spoon meatballs and sauce over pasta. Drizzle with reserved pasta water if sauce is too thick. Top each bowl with grated parmesan and fresh parsley.