Lamb Meatballs with Rosemary Tomatoe Sauce

2013-04-01
  • Prep Time : 35m
  • Cook Time : 60m
  • Ready In : 1:35 h

This is a hearty sophisticated dish, full of flavor. For some reason while tasting this dish I thought to myself “this is a really adult taste”.

 

Ingredients

  • 900 grams lamb mince
  • 2 onions (1 finely grated, 1 sliced)
  • 1 rash bacon (finely chopped)
  • 1/4 cup sage (finely chopped)
  • 1/4 cup rosemary (finely chopped)
  • 3/4 cup breadcrumbs
  • 1 egg
  • 2 - 3 cloves garlic (crushed)
  • 1 cup chicken stock
  • 400 gram tin diced tomatoes
  • 1 TBS red wine vinegar
  • 2 tsp sugar
  • 1 sprig rosemary (for sauce)

Method

Step 1

Mix thoroughly in a large bowl mince, onion, bacon, mushrooms, sage, rosemary, breadcrumbs, egg, garlic and some salt and pepper.

Step 2

Roll into balls (approx 2 TBS per meatball) then refrigerate for 15 minutes.

Step 3

Caramelize the sliced onions in a deep hot frying pan until soft, remove then caramelize meatballs until brown.

Step 4

Put the onions back in pan and add the chicken stock, tomatoes, sugar, red wine vinegar and sprig of rosemary. Bring to a slow simmer and cook for 1 hour.

Step 5

Serve with peas and mashed potatoes.

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