- Preheat the oven to 200°C.
- To make the meatballs, wet the breadcrumbs with 2 tablespoons water, then stir in the egg and mix together.
- Stir the ground coriander, chili powder, white pepper, salt and lime juice in and mix evenly. Using your hands, combine this with the minced lamb.
- Roll the mixture into balls – you should get between 16 to 20 meatballs.
- Place on a plate, cover and chill in the fridge for 30 minutes.
- Prepare a baking tray with aluminum foil, and line up the meatballs.
- Drizzle some oil over the meatballs and bake for 20 minutes.
- Meanwhile, cook the spaghetti in a large pot of boiling water. Salt the water with at least one tbsp – more is fine. The salty water adds flavor to the pasta. Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente – a little chewy. Drain the cooked pasta in a colander, reserving some of the water.
- Once meatballs are baked, heat up 100ml of olive oil over medium heat and sauté garlic, dried chili flakes and fresh chili. Bring the meatballs to the pan and toss together. Season generously with salt, and finish with lemon juice.
- Add cooked pasta to the pan with the meatballs and toss to combine with most of the Thai basil, adding some pasta water if necessary.
- Serve with Parmesan cheese and more fresh Thai basil.
- 500 grams minced lamb
- 2 teaspoons ground coriander
- ½ teaspoon chili powder
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 50 grams breadcrumbs
- 1 egg
- 1 lime, juice
- 400 grams dried spaghetti
- 100 millilitres olive oil
- 3 – 4 bird’s eye chilies, sliced
- 3 – 4 big red chilies, sliced
- 1 teaspoon dried chili flakes
- 10 cloves of garlic, sliced
- Large pinch of salt
- 1 cup Thai basil leaves, roughly chopped
- 1 lemon, juiced
- 1 cup grated Parmesan cheese, to serve