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!
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.
Lamb kebabs with minted yoghurt dip
Spicy, Aromatic Braised Lamb Shanks
Moroccan Lamb Tagine