300 g Pasta (shells, spaghetti or penne)
400 g Lamb mince
1 large Egg, beaten
¼ cup Breadcrumbs
1 Tbsp Seven Colours Grill SeasoningTM
1 tbsp Black pepper
2 Tbsp fresh Parsley
½ cup grated Parmesan cheese
¼ cup grated Cheddar cheese
2 Tbsp Oil
1 Onion, diced
1 Tbsp fresh Thyme
1 Tbsp chopped Garlic
50 g Tomato paste
½ cup Water
1 Tbsp Oregano
1 Tbsp Mixed herbs
250 ml long-life Cream
5 large Basil leaves
200 g Sweet chili cream cheese
1 pinch each Salt and Pepper


Cook the pasta according to the packet instructions. Set aside, along with ¼ cup of the pasta water.
In a large bowl, mix together the mince, egg, breadcrumbs, Seven Colours Grill SeasoningTM, black pepper, half the parsley, half the Parmesan and all the Cheddar. Roll into bite-sized balls.
To a large, heated pan add 1 Tbsp oil. Add the meatballs and fry until golden-brown, 2-3 minutes a side (they will finish cooking in the sauce). Set aside.
Add the rest of the oil to the same pan, then add the onion and thyme, and sauté until translucent. Add the garlic and sauté for 30 seconds. Add the tomato paste and mix well.
Add the water, oregano and mixed herbs, and cook for 5 minutes on a medium to low heat.
Add the cream and bring to a simmer. Add the basil, cream cheese and the rest of the Parmesan. Mix well. Cook on a low heat for 5 minutes, until the cheese has melted and the sauce has thickened.
Add the meatballs and cook on a medium to low heat for 3-5 minutes.
Add the pasta and pasta water, and mix well.
Garnish with the rest of the parsley.