Larder Lamb and Mint Meatballs

Larder Lamb and Mint Meatballs

Meatballs

500 g minced lamb ( coarse )

1 egg

3 Tb fresh grated parmesan

1 clove garlic ( chopped )

2 Tb fresh mint ( chopped )

3 Tb breadcrumbs

2 tsp salt

1 tsp freshly ground black pepper

3 Tb cream

1 small brown onion ( chopped, finely cooked and cooled)

 

Mix together in blender. Roll into small meatballs – Refridgerate

 

Tomato Sauce

1 brown onion diced

2 cloves garlic (finely chopped)

2 Tb olive oil

700 g bottle tomato passata

pinch of sugar

salt and freshly ground black pepper

 

Pre heat oven to 180 C

Heat oil in deep pan. Add onion. Cook on low for 10 mins stirring as required – don’t let it catch. Add passata and 1 cup of cold water.

Add sugar, salt & pepper. Cook for 10 mins.

Sear meatballs and add to tomato sauce, cover with baking paper and foil.

Cook meatballs for 40 mins in the oven or until cooked through.