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Lamb Meatballs in their own Tomato Sauce Recipe

Ingredients

How to make it

  • In a large bowl, mix together the Lamb mince, Stuffing, Shallot, 1 of the Chillies, the cut Rosemary and a good whack of freshly ground black pepper. Do this until you have a fairly even consistency.
  • Grab a handful of the mix and roll into a large meatball. This mixture should make 6 of them (so they are pretty big!).
  • Add a good sized slosh of oil to a deep pan and put on a medium heat. When hot, place each of the meatballs into the pan, and get them sizzling. Over the next 5 or so minutes, turn them fairly regularly, so that they are lightly browned on the outside.
  • Add the remaining rosemary, the red onions, chillies and seeds and cook for a couple of minutes, still turning the meatballs.
  • Slosh in some Balsamic Vinegar (about 1.5 tablespoons) over and around the Meatballs, then add the tin of chopped tomatoes and the sliced tomatoes. Cover and cook gently for 30-40 minutes until the sauce is nice and thick and the Meatballs are cooked through. You don't need to stir it - just leave it to sit and steam/simmer.
  • Serve piping hot with Mashed Potato and a decent glass of wine.

People Who Like This Dish 4
Reviews & Comments 2

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  • michael 15 years ago
    Thanks for saying so - I love them too - and after the random nature in which they were invented, I'm happy to say we make them fairly regularly now... Yum!
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  • lor 16 years ago
    These meatballs sound delish! Thank you for the recipe ;-)
    Was this review helpful? Yes Flag

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michael Harpenden, GB

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