Lamb Meatballs in Tomato Sauce

    1 hour 50 minutes

    These lamb meatballs include cinnamon and mint for a particularly Mediterranean flavour to an already aromatic and thoroughly delicious dish.

    28 people made this

    Serves: 4 

    • 1/2 cup (55g) dry breadcrumbs
    • 1/2 cup (125ml) milk
    • 600g lamb mince
    • 1 egg, beaten
    • 3 cloves fresh garlic, crushed
    • 2 tablespoons olive oil
    • 1 tablespoon tomato paste
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon ground cumin
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cinnamon
    • 1 pinch cayenne pepper
    • 3 cups (750ml) tomato pasta sauce
    • 1 cup (250ml) chicken stock
    • 2 tablespoons chopped fresh mint
    • 1 pinch dried red chilli flakes, or to taste

    Preparation:20min  ›  Cook:1hour  ›  Extra time:30min soaking  ›  Ready in:1hour50min 

    1. Preheat oven to 220 degrees C. Line a baking tray with aluminium foil. Oil lightly.
    2. Combine the breadcrumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
    3. Combine the breadcrumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon and cayenne pepper in a large bowl. Form lamb mixture into 5cm meatballs and place on the prepared tray.
    4. Cook the meatballs in the oven for 15 minutes or until they are slightly browned. Remove from the oven and set aside.
    5. Combine the meatballs, tomato sauce, chicken stock, fresh mint and chilli flakes in a large saucepan over medium heat. Bring to the boil. Simmer, covered, for 40-45 minutes or until meatballs are cooked through and the sauce is thick.

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