Lamb, Fennel and Anchovy Meatballs

Lamb, Fennel and Anchovy Meatballs

July 29, 2018 0 By RimmersRecipes

An 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.

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Course Main Dish
Cuisine Italian, Lamb, Meat, Pasta
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
MEATBALLS
TO SERVE
Course Main Dish
Cuisine Italian, Lamb, Meat, Pasta
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
MEATBALLS
TO SERVE
Instructions
  1. 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
  2. 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
  3. Make the meatballs by combining the bread with the milk and mashing to a paste with a fork
  4. 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
  5. Form into 20 golf ball-sized meatballs
  6. Brown the meatballs in a frying pan until browned (but not cooked through). Add to the sauce and simmer gently for 5 minutes
  7. Serve with spaghetti or tagliatelle scattered with the chopped parsley