Spicy Lamb & Carrot Meatballs
This delightful and flavorful recipe combines tender lamb meatballs with a rich carrot and passata sauce, infused with aromatic spices and herbs. The meatballs are cooked to golden perfection, while the sauce simmers to a thick and hearty consistency. Served over freshly cooked pasta, this dish is a comforting and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 450g/1lb carrots, peeled and coarsely grated
- 1 (400g) pack lean lamb mince
- 1 clove garlic, crushed
- 50g/2oz fresh brown breadcrumbs
- 30ml/2tbsp chopped fresh or 5ml/1tsp dried mint
- 5ml/1tsp ground cumin
- 5ml/1tsp ground coriander
- 2.5ml/1/2 tsp dried chilli flakes
- 1 egg yolk
- 30ml/2tbsp olive oil
- 1 onion, chopped
- 1 (700g) bottle passata sauce with basil
- salt and freshly ground black pepper
Instructions
- Coarsely grate the carrots and reserve half for the sauce. Place the remainder in a bowl with the mince, garlic, breadcrumbs, mint, spices and egg yolk and mix together. Divide into 28 pieces then roll each into a small ball. If time allows, chill for 20 mins.
- Heat a large non-stick frying pan, when hot, add a little of the oil and the meatballs. Cook over a high heat for about 8 mins, shaking the pan occasionally to turn the meatballs until they are golden brown all over.
- Stir in the chopped onion and remaining carrots then fry for a further 2 mins. Pour in the passata sauce, season well, then cover and simmer uncovered for 6-8 mins until the sauce has thickened slightly. Serve with freshly cooked pasta.
Yield
Serves 4
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