Lamb, fennel and anchovy meatballs

Lamb, Fennel and Anchovy Meatballs

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Spaghetti and meatballs is a classic Italian-American dish and this is a fun variation. The fennel and anchovies really pump up the flavour of the meatballs, which you could serve with flatbreads or a vegetable side dish as well as other pasta shapes.

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
Colour 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 flatbreads, scattered with the chopped parsley
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