[Italian] How to cook Spiced lamb meatballs with fregola

Ingredients

• 150 g (5½oz) Chunky Italian red sauce
• 1 kg (2 lb 4 oz) minced (ground) lamb
• 1 egg
• 30 g (1 oz/¼ cup) dry bread crumbs
• 35 g (1¼ oz/⅓cup) finely grated parmesan cheese
• 4 thyme sprigs, finely chopped
• 30 g (1 oz/1 small bunch) flat-leaf (Italian) parsley, leaves picked and finely chopped
• olive oil spray, for baking

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp dried oregano
• 1 tsp mild paprika
• 1 pinch cinnamon powder
• 1 tsp chilli flakes
• 1 pinch curry powder

• 350 g (12 oz) fregola
• 50 g (1¾ oz) pepitas (pumpkin seeds)
• 2½ tbsp olive oil
• 200 g (7 oz) fresh ricotta cheese
• 10 g (¼ oz/½ bunch) tarragon leaves, roughly torn
• juice of ½ small lemon

Directions