Lamb Meatballs in Tomato Sauce

This is a great recipe for making really light meatballs with a wonderful minty flavour. If you don’t have fresh mint, you can use a few teaspoons of mint sauce instead.



450g    Minced lamb

1          Slice of bread, crusts removed

1          Garlic clove, crushed

1          Onion, finely chopped

1 tbs     Fresh parsley, finely chopped

1 tbs     Fresh mint, finely chopped

½ tsp    Cinnamon

3 tbs     Olive oil

Salt and black pepper

Flour for rolling


For the Tomato sauce

400g    Chopped tomatoes (tinned)

2 tbs     Olive oil

1          Small onion, finely chopped

1 tsp     Sugar


Preparation and cooking

Soften the bread in a little water, then squeeze dry and crumble into a mixing bowl. Add the minced lamb, finely chopped onion, garlic, parsley, mint, cinnamon, salt and black pepper into a bowl and mix thoroughly.

On a floured board, roll the meat mixture into small balls, approximately the size of golf balls. Transfer to a plate and refrigerate until ready to cook.

Make the sauce by heating the oil in a saucepan, adding the onion and cooking until soft. Add the tomatoes, salt, pepper and sugar. Cook gently for approx. 5 minutes. Use a hand blender or food processor to process the sauce until smooth.

Pre-heat the oven to 180°C. In a frying pan, heat the oil and brown the meatballs, a few at a time to avoid overcrowding. Transfer to an ovenproof dish, and pour over the tomato sauce and cover with a lid. Bake in the oven for 30 minutes, then serve garnished with fresh herbs.


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