Recipe
Lamb Meatballs In Their Own Tomato Sauce Recipe
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Michael / All my dishes 1 year, 5 months ago
Simple, slightly spicy, full flavoured lamb meatballs cooked in their own tomato sauce. Really nice with Mashed Potato.
Prep:15m Cook:40m Servings:3
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 Michael |
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Recent Gawkers
Ingredients
- 500g Lamb Mince
- 50g Stuffing Mix (make up as per instructions)
- 1 Large Shallot (Finely sliced)
- 2 Sprigs of Rosemary (Destalked, 1 cut finely).
- 4 Large Tomatoes (Cut into thick slices)
- 1 Tin Chopped Tomatoes
- 2 Small Red Onions (Roughly cut into quarters).
- 2 Red Chillies (Finely Sliced, keeping back a small amount of the seeds).
- Balsamic Vinegar
- Salt & Black Pepper
Directions
- 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.
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lor 10 months, 3 weeks ago said:
These meatballs sound delish! Thank you for the recipe ;-)
michael 1 week, 3 days ago said:
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!