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