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Lamb Meatballs in Tomato Sauce

Recommend this recipe

For the ultimate meatballs in tomato sauce recipe, swap beef for lamb and follow our simple step by step guide for a tasty and easy mid-week meal. But not only are these lamb meatballs in tomato sauce incredibly quick and easy to cook, they’re also delicious and nutritious and can be cooked in a larger batch and frozen for those nights when you are too tired to cook!

Preparation: 25 mins

Cooking: 25 mins

Ingredients

Serves 4 to 6 people:

420g minced lamb
1 large and 1 small onion
2 carrots
1 small courgette
2 cloves of garlic, peeled and crushed
2 tablespoons olive oil
1 tablespoon fresh oregano or thyme, chopped
750ml passata
salt and freshly ground black pepper
3 sprigs of flat-leaf parsley
1 egg
50g breadcrumbs
To serve: pasta and salad

Method

Pre-heat the oven to 180°C Gas Mark 4 (350°F).
Peel and chop the large onion finely. Finely dice the carrots and courgette. Heat the oil in a large frying pan. Add the large onion, carrots, courgette and half the garlic. Cook over a low heat for 5 minutes.
Sprinkle the oregano or thyme over the top, mix for a minute, then pour in the passata. Season with a little salt and black pepper. Allow to simmer gently.
Meanwhile, roughly chop the small onion and place in a food processor. Add the parsley, the remaining garlic, the egg, a little salt and black pepper. Blitz until smooth.
Place this mixture along with the lamb and breadcrumbs in a large bowl. Mix well to combine. Season. Roll into meatballs the size of a ping-pong ball and place in a roasting tin which has been lined with baking parchment. Cook in the oven for 15 minutes.
Add the meatballs to the sauce and allow to simmer for 10 more minutes.
Serve hot with pasta and salad.

Tip: These meatballs freeze well. Why not make a larger batch and freeze in portions for those nights when you are too tired to cook?

Recommend this recipe