Lamb, fennel and anchovy meatballs
Side dish
Meat
Medium
45 min
4 servings
ingredients
Tomato sauce
1 onion, finely chopped
1 tsp chilli flakes
2 tbsp of olive oil
800 g of CIRIO Chopped tomatoes
125 ml of white wine
250 ml of chicken stock
2 bay leaves, torn
1 tbsp of CIRIO Tomato puree
Meatballs
400 g of lamb mince
1 slice of white bread, crusts removed
3 tbsp of milk
5 garlic cloves, crushed
8 anchovy fillets, finely chopped
1 tbsp of fennel seeds,oasted in a dry pan
1 lemon, zested
To serve
Parsley, chopped
Spaghetti, or flatbreads
Preparation
- Make the sauce by softening the onion in the olive oil until soft but not coloured. Add the chilli flakes and tomato purée and cook, stirring for a minute or so.
- Add the white wine and let it bubble. Add the chicken stock, tinned tomatoes, bay leaves and some salt and pepper. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Check the seasoning.
- Make the meatballs by combining the bread with the milk and mashing to a paste with a fork.
- Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. Check the seasoning by frying a small amount in a frying pan. You probably won’t need any salt as the anchovies are salty.
- Form into 20 golf ball-sized meatballs.
- Brown the meatballs in a frying pan (but not cooked through). Add to the sauce and simmer gently for 5 minutes.
- Serve with spaghetti or flatbreads, scattered with the chopped parsley.
Lamb, fennel and anchovy meatballs
by Helen Graves
Courtesy of Great British Chefs www.greatbritishchefs.com
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Medium 
45 min