Lamb meatballs in a feijoada-style sauce

This lamb meatballs recipe is served with a black bean and tomato sauce inspired by Brazilian feijoada. Serve with simple steamed rice or some bread to mop up all those lovely juices, either as a starter or as part of a larger feast.

First published in 2017




Lamb meatballs

Feijoada sauce


To begin, make the meatballs. Heat 2 tbsp of olive oil in a saucepan over a medium-low heat and add the onion and garlic. Cover and sweat for 4 minutes, until soft and a little golden
Add the lamb mince, sweated onion and garlic, herbs and egg to a bowl and season with salt and pepper. Mix thoroughly until everything is combined and divide the mixture into 24 even meatballs
Add some of the remaining olive oil to a frying pan and place over a medium heat. Add the meatballs and cook until golden all over, cooking in batches if necessary
Meanwhile, make the sauce. Add the oil to a large saucepan and fry the onion, garlic, and red pepper for 2 minutes or until light golden brown
Add remaining ingredients, bring to a simmer and add the browned meatballs. Poach the meatballs in the sauce for 10 minutes until the meatballs are cooked through
Divide between serving bowls and garnish with parsley. Serve with some plain steamed rice
First published in 2017

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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