Lamb, fennel and anchovy meatballs


First published in 2018
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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.




Tomato sauce


To serve

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
Colour 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 flatbreads, scattered with the chopped parsley
First published in 2018
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