Lamb Meatballs

Lamb Meatballs

A great recipe for filling up the family tummies fast or for unexpected guests
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Course: dinner, lunch, supper, Tea
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4 people

Ingredients

  • 500 g mozzarella chunks
  • 1 medium onion chopped
  • 1 garlic clove chopped
  • 350 g minced lamb
  • 1 egg
  • 15 ml chopped fresh parsley
  • 15 ml olive oil

Sauce

  • 300 ml passata *see notes
  • 30 ml chopped fresh basil
  • 1 garlic clove chopped

Instructions

  • To make the meatballs, mix together the onion, garlic, lamb, egg yolk, parsley and seasoning until well blended.
  • Cut the mozzarella into chuks approximately the size of the end of your thumb.
  • Divide the mixture into 20 pieces and mould into balls, each with a piece of mozzarella in the centre. Place on a baking sheet, cover with clear film and chill for 30 minutes.
  • Heat the oil in a large frying pan and place the meatballs in it.
  • Fry the meatballs for about 10 minutes, turning occasionally, until browned on all sides. Drain the pan of any excess fat, without tipping the meatballs out.
  • For the sauce, add the passata, basil, garlic and seasoning to the pan and bring to the boil. Cover and simmer for 20 minutes until the meatballs are tender.
  • Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until it is just al dente. Drain thoroughly and divide it among four serving plates. Spoon over the meatballs and some of the sauce. Garnish each portion with a fresh rosemary sprig and serve immediately with plenty of freshly grated Parmesan cheese.

Notes

Passata is available in jars, tins or cartons from specialist Italian grocery stores and most large supermarkets. It is made from sieved tomatoes so you could make your own.
(The meatballs can be made a day in advance. Place them on a baking sheet, cover with clear film and chill.)
I like to use the Red Bell Pepper Soup as the sauce, it is tasty and adds an extra dimention to the meatballs. Just half the stock amount
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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