Seriously good meatballs…
1hr30
Ingredients:
For the meatballs:
- 450g lamb mince
- 1 large onion
- 1 garlic clove
- 55g bread (no crusts)
- 2 tbsp chopped fresh leaf parsley (more for serving)
- 1 egg
- salt & pepper
- plain flour
- freshly squeezed lemon
For the sauce:
- 25g bread
- 115 blanched almonds (whole/flaked)
- 2 garlic cloves
- 150ml dry white wine
- 425ml vegetable stock
- olive oil
- salt & pepper
Instructions:
Place bread in a bowl with a few tbsp of water to soak for a few minutes. Then squeeze water out of bread and combine with the lamb mince, onion, garlic, parsley & egg, and lightly season.
With floured hands form 2-3cm meatballs and coat in flour.
Fry the meatballs in batchs until browned on all sides and remove to a plate. Retain the juices in the pan.
Break the bread into pieces and add to the pan with the almonds and 2 tbsp of olive oil, and fry for a few mins until golden.
Add the garlic and fry for a further 30 seconds, then pour in the wine and boil for 1-2 minutes. Season to taste with salt and pepper and leave to cool slightly.
Transfer the almond mixture to a blender and process until smooth adding the vegetable stock.
Return sauce to the frying pan with the meatballs and simmer for 25 minutes.
Taste the sauce and season as desired. Then serve with a generous squeeze of lemon and parsley, crusty bread and salad.
TIP: Lamb mince can be replaced with pork or beef, but isn’t as tasty in my opinion!
Adapted from “A passion for Tapas”
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