Lamb, fennel and anchovy meatballs

by Helen Graves
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Ingredients

Fruit & Vegetables

  • 1 onion, finely chopped
  • 1 tsp chilli flakes
  • 5 garlic cloves, crushed
  • 1 lemon, zested

Oils & Vinegars

  • 2 tbsp of olive oil

Store Cupboard

  • 800g of tinned chopped tomatoes
  • 250ml of chicken stock
  • 1 tbsp of tomato purée
  • 8 anchovy fillets, finely chopped

Beverages

  • 125ml of white wine

Salad & Fresh Herbs

  • 2 bay leaves, torn
  • parsley, chopped

Fresh Meat

  • 400g of lamb mince

Bakery

  • 1 slice of white bread, crusts removed

Dairy

  • 3 tbsp of milk

Spices & Dried Herbs

  • 1 tbsp of fennel seeds, toasted in a dry pan

Cereals, Grains & Pasta

  • spaghetti, or flatbreads