Lamb, Fennel and Anchovy Meatballs

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.

Print Recipe

Lamb, Fennel and Anchovy Meatballs Yum

Course

Main Dish

Cuisine

Italian, Lamb, Meat, Pasta

Keyword

Lamb, Meatballs, Spaghetti

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

TO SERVE

• parsley chopped
• spaghetti or flatbreads

Course Main Dish Cuisine Italian, Lamb, Meat, Pasta Keyword Lamb, Meatballs, Spaghetti 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 TO SERVE parsley chopped spaghetti or flatbreads

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