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.