Lamb, Fennel and Anchovy Meatballs
July 29, 2018 0 By RimmersRecipesAn inventive lamb and anchovy meatball recipe, served in a rich tomato sauce that offers a great counterpart to the deeply savoury meatballs. Serve with spaghetti or stuffed into flatbread for a fun. delicious meal.
Prep Time | 10 Minutes |
Cook Time | 45 Minutes |
Servings | People |
Ingredients
TOMATO SAUCE
- 1 onion finely chopped
- 1 tsp chilli flakes
- 2 tbsp of olive oil
- 800 g of tinned chopped tomatoes
- 125 ml of white wine
- 250 ml of chicken stock
- 2 bay leaves torn
- 1 tbsp of tomato puree
- Handful fresh basil
MEATBALLS
- 400 g of lamb mince
- 1 slice of white bread crusts removed
- 3 tbsp of milk
- 5 garlic cloves crushed
- 8 anchovy fillets finely chopped
- 1 tbsp of fennel seeds toasted in a dry pan
- 1 lemon zested
Ingredients TOMATO SAUCE
MEATBALLS
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Instructions
- Make the sauce by softening the onion in the olive oil until soft but not coloured. Add the chilli flakes and tomato purée and cook, stirring for a minute or so
- Add the white wine and let it bubble. Add the chicken stock, tinned tomatoes, bay leaves and some salt and pepper. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Check the seasoning
- Make the meatballs by combining the bread with the milk and mashing to a paste with a fork
- Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. Check the seasoning by frying a small amount in a frying pan. You probably won’t need any salt as the anchovies are salty
- Form into 20 golf ball-sized meatballs
- Brown the meatballs in a frying pan until browned (but not cooked through). Add to the sauce and simmer gently for 5 minutes
- Serve with spaghetti or tagliatelle scattered with the chopped parsley