Lamb, fennel and anchovy meatballs
by
Ingredients
Tomato sauce
- 1 onion , finely chopped
- 1 tsp chilli flakes
- 2 tbsp of olive oil
- 800g of tinned chopped tomatoes
- 125ml of white wine
- 250ml of chicken stock
- 2 bay leaves, torn
- 1 tbsp of tomato purée
Meatballs
- 400g of lamb mince
- 1 slice of white bread, crusts removed
- 3 tbsp of milk
- 5 garlic cloves , crushed
- 8 anchovy fillets , finely chopped
- 1 tbsp of fennel seeds , toasted in a dry pan
- 1 lemon , zested
To serve
Method
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
Discover more:
Go to Comments
Lamb, fennel and anchovy meatballs
