Freshly squeezed recipes, news and views!

Lamb Meatballs

Lamb Meatballs recipe

This recipe for lamb meatballs is one I’m sure you’ll really love. There’s no reason to make this more complicated than it has to be, so I’ve stuck to a classic rich tomato sauce and lamb and rosemary meatballs – a match made in heaven!

Serves 4

For the sauce

  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tin plum tomatoes
  • 1 tbsp tomato puree
  • ½ pt stock
  • 2 bay leaves
  • salt and pepper

For the meatballs

  • 1 slice bread
  • 3 sprigs of fresh rosemary
  • 1 tbsp chopped mint (dried is fine)
  • 500g lamb mince
  • salt and pepper

Place a large frying pan (one that has a lid) on a medium heat and fry the onions and garlic for 5-10 minutes.

Add the remaining ingredients, bring to the boil then fit the lid, turn down the heat and simmer for 25-30 minutes.

Meanwhile break up the bread with your hands and place it in a blender. Add the leaves from the rosemary and discard the stalk. Finally, add the mint and then whizz until fine.

Place the mixture in a large mixing bowl and add the lamb mince. Use your hands to mix it all together then place in the fridge.

Remove the lid from the frying pan and turn off the heat. Fish out the bay leaves and use a handheld blender to blend the sauce until smooth with no lumps.

Roll pieces of the lamb mince between your palms to make small meatballs, roughly 2.5cm/1″ wide is a good size. Gently push each one into the sauce. Repeat the process until you’ve used up all the lamb.

Return the frying pan to the heat and fit the lid. Adjust to a gentle simmer and leave for 30-40 minutes, stiring and flipping the meatballs half way through.

Serve with your favourite pasta and a little grated parmesan.

About Matt

Matt has written 165 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

Related Posts

One Comment

  1. What a fantastic recipe! It was great to find a meatball recipe that doesn’t involve the messiness of frying. I used a bart ras el hanout spice mix for the meatballs instead of the herbs (it’s a combination of allspice, ginger, nutmeg, chilli, cloves and cinnamon, amongst other things) and served the meatballs with rice rather than pasta, which worked just fine. Thanks very much!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>