Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lamb meatballs in rich tomato sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
After an hour, warm the oil in a frying pan and gently fry the meatballs over a moderate heat until golden brown on all sides. Remove when the meatballs are no longer pink in the centre and the sauce has thickened. Ground Aussie lamb is a natural complement to Greek ingredients like olives and feta cheese. Made into meatballs and bathed in an herbed tomato sauce, they're perfect over pasta or rice, or nestled into warm pita bread.
Lamb Meatballs in rich tomato sauce is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Lamb Meatballs in rich tomato sauce is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have lamb meatballs in rich tomato sauce using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lamb Meatballs in rich tomato sauce:
- Get 250 g Mince Lamb
- Get 1 Onion (Medium) - chopped
- Get 50 g Flat leaf Parsley - chopped
- Make ready 1 Egg
- Get 250 g Crushed Tomato/ Passata
- Get 1 tbsp Hot Paprika
- Get 1 cube Lamb stock
- Make ready Oil
- Get Salt
- Make ready Crushed Black Pepper
- Make ready 1/3 rd cup water
Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas. Tender, lamb meatballs filled with feta, pine nuts, mint, and cinnamon, bubbling in a bath of tomato sauce. Meatballs are a family favorite for a reason, and this Greek-style variation adds just a little twist to keep things interesting.
Instructions to make Lamb Meatballs in rich tomato sauce:
- In a bowl, mix together mince lamb, chopped onions, chopped parsley, egg, salt and pepper.
- Once mixed, roll the meatballs to your preferred sizes.
- In a pan, add 1 tbsp oil, and add the meatballs. Cook the meatballs on medium flame and make sure you keep turning them every minute until we get a golden colour.
- To the same pan, stir in the crushed tomato/passata.
- Add lamb stock, hot paprika, salt and pepper and around 1/3rd cup of water.
- Cook the tomato mixture with a lid on for 10 mins on low flame.
- Enjoy with spaghetti or rice!
Tender, lamb meatballs filled with feta, pine nuts, mint, and cinnamon, bubbling in a bath of tomato sauce. Meatballs are a family favorite for a reason, and this Greek-style variation adds just a little twist to keep things interesting. If you like extra sauce, you might want to increase the tomato sauce by half. A Note About Moroccan Meatballs The meatballs in this dish use the same Moroccan spice profile that's often used to flavor ground beef or lamb ( kefta ): paprika, cumin, salt, pepper, onion, parsley, and cilantro. Knead together the ground lamb, flour, egg yolk, salt, cinnamon, white pepper, nutmeg, allspice and parsley.
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