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.
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