These lamb meatballs are full of flavour and really easy to make. Great served over pasta or with couscous and a salad.
1 person made this
500g lamb mince
1 red pepper, seeded and finely chopped
110g dried breadcrumbs
1 egg, beaten
2 cloves garlic, crushed
chopped fresh parsley, to taste
chopped fresh rosemary, to taste
1/2 onion, finely chopped
salt and pepper, to taste
3 tablespoons olive oil
1 (400g) tin chopped tomatoes
300ml red wine
1 bay leaf
Method Prep:30min › Cook:1hr › Ready in:1hr30min
In a large bowl, combine the lamb, pepper, breadcrumbs, egg, garlic, fresh herbs, onion and seasoning and mix well with the hands. Form into meatballs the size of a golf ball.
In a large frying pan over a medium heat, warm the oil and add the meatballs. Cook and stir allowing the meatballs to brown all over. Once browned, pour over the chopped tomatoes and wine then drop in the bay leaf. Simmer gently uncovered for 45 minutes to an hour or until the meatballs are no longer pink in the middle, top up with a little wine if necessary. Remove from the heat and serve.