Lamb Meatballs with rosemary tomato sauce

As several people asked for the recipe...

2 tsp olive oil

1 pk 12 ready-made lamb meatballs (approx 450g) [nb, I made my own meatballs with lamb mince and some breadcrumbs and an egg]

4 onions, finely sliced

4 garlic cloves, finely sliced

1 tbsp finely chopped rosemary leaves, plus extra to sprinkle

2 x 400g cans chopped tomatoes

pasta, to serve

1. Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.

2. Tip the onions inot the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 minutes. Add the garlic and rosemary and cook for 2 min more.

3. Add the tomatoes and return meatballs to the pan. Simmer for 10 minutes until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.

Dead simple and very yummy - would no doubt work with beef meatballs as well (or even minced turkey or a vegetarian option like felafel).