Lyn's Italian Lamb meatballs

    Lyn's Italian Lamb meatballs


    6 people made this

    About this recipe: My family love this tea, it has as a bit of a cheat for the sauce but you can make your own if you have time.

    Nossy Surrey, England, UK

    Serves: 4 

    • 800g minced lamb
    • 1 onion, chopped
    • 1 garlic, crushed
    • 1 teaspoon oregano
    • 1 teaspoon thyme
    • 1 slice white bread made into breadcrumbs
    • 1 egg, beaten
    • salt and black pepper to taste
    • 1 jar shop-bought tomato pasta sauce
    • 1 (400g) tin chopped tomatoes (optional)

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Put lamb, onion, garlic, oregano, thyme, breadcrumbs, egg, salt and pepper into a bowl and mix well using your hands. Roll mixture into balls.
    2. Heat a non-stick frying pan, and when hot add the meatballs (there is no need to add oil as the lamb produces enough). Keep turning until brown all over. Take out and place on kitchen towel.
    3. Tip any excess oil out and place kitchen towel in to soak up any more from the pan. Add jar of pasta sauce and tomatoes if using, scraping any bits on the bottom of the pan. Put the meatballs back in covering with the sauce. Cover and cook for about 20 minutes.


    I use the tinned tomatoes if I have more to feed as it stretches the sauce a bit more.

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    Reviews (1)


    Very easy dinner - 03 Aug 2013

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