Oven-Baked Lamb Meatballs in Tomato Sauce
1 hour
serves 4
serves 4
Tender lamb meatballs baked in a bright tomato sauce with lemon zest and nutmeg. Serve with pasta or crusty bread.
Easy
Ingredients
500 g lamb mince (about 1.1 lb)
2 slices stale bread
about 120 ml milk (1/2 cup, for soaking)
1 egg
zest of 1 lemon
a pinch of freshly grated nutmeg (about 1/8 tsp)
2 spring onions (scallions), finely chopped
salt and black pepper to taste
*For the sauce1 can passata or crushed tomatoes (about 400 g / 14 oz)
500 ml stock (2 cups)
optional herbs (parsley, basil, or thyme)
*To finishgrated Parmigiano (Parmesan)
500 g lamb mince (about 1.1 lb)
2 slices stale bread
about 120 ml milk (1/2 cup, for soaking)
1 egg
zest of 1 lemon
a pinch of freshly grated nutmeg (about 1/8 tsp)
2 spring onions (scallions), finely chopped
salt and black pepper to taste
*For the sauce1 can passata or crushed tomatoes (about 400 g / 14 oz)
500 ml stock (2 cups)
optional herbs (parsley, basil, or thyme)
*To finishgrated Parmigiano (Parmesan)
Method
Preheat oven to 180°C (350°F).
Soak the bread in the milk until soft, then squeeze out excess liquid.
In a bowl, combine lamb mince, soaked bread, egg, lemon zest, nutmeg, chopped spring onions, salt, and pepper. Mix until just combined.
Shape into meatballs and place them in a baking dish in a single layer. Wash hands thoroughly!
Pour over the passata (or crushed tomatoes) and stock. Add herbs if using.
Bake uncovered for about 40 minutes, until cooked through and the sauce has thickened slightly.
Remove any herb stems if needed, sprinkle with grated Parmigiano, and serve.
Preheat oven to 180°C (350°F).
Soak the bread in the milk until soft, then squeeze out excess liquid.
In a bowl, combine lamb mince, soaked bread, egg, lemon zest, nutmeg, chopped spring onions, salt, and pepper. Mix until just combined.
Shape into meatballs and place them in a baking dish in a single layer. Wash hands thoroughly!
Pour over the passata (or crushed tomatoes) and stock. Add herbs if using.
Bake uncovered for about 40 minutes, until cooked through and the sauce has thickened slightly.
Remove any herb stems if needed, sprinkle with grated Parmigiano, and serve.