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Lamb Meatballs With Chilli Tomato Sauce
Ingredients
450g/1lb lean minced (ground) lamb
50g/2oz/1 cup fresh white breadcrumbs
1 large onion, grated
1 garlic clove, crushed
15ml/1 tbsp chopped fresh parsley
1 small egg, lightly beaten
30ml/2 tbsp olive oil
Salt and ground black pepper
60ml/4 tbsp finely grated Parmesan cheese and rocket (arugula) leaves, to serve
For the sauce
1 onion, finely chopped
400g/14oz can chopped tomatoes
200ml/7fl oz/scant 1 cup passata (bottled strained tomatoes)
5ml/1 tsp granulated sugar
2 green chillies, seeded and finely chopped
30ml/2 tbsp chopped fresh oregano
Salt and ground black pepper
Details
Serves: 4
Method
1. Soak a small clay pot in cold water for 15 minutes, then drain. Alternatively, the meatballs may be cooked in a lidded ovenproof dish or casserole. Place the minced lamb, breadcrumbs, onion, garlic, parsley and seasoning in a bowl and mix well. Add the beaten egg and mix by hand to bind the meatball mixture together thoroughly.
2. Shape the mixture into 20 small even-size balls. Heat the olive oil in a frying pan, add the meatballs and cook over a high heat, stirring occasionally, until they are browned all over.
3. Meanwhile, to make the sauce, mix together the chopped onion, tomatoes, passata, sugar, seeded and chopped chillies and oregano. Season well and pour the sauce into the clay pot.
4. Place the meatballs in the sauce, then cover and place in an unheated oven. Set the oven to 200°C/400°F/Gas 6 and cook for 1 hour, stirring after 30 minutes. Serve with Parmesan cheese and rocket.
Energy 389Kcal/1626kj; Protein 26.9g; Carbohydrate 21.9g of which sugars 10.1g; Fat 22.3g of which saturates 8.1g; Cholesterol 129mg; Calcium 83mg; Fibre 2.7g; Sodium 345mg
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