Catalan-style Lamb Meatballs
Ingredients
- 500 gram Lamb mince
- 1 tablespoon Olive oil
- ½ White onion finely diced
- 1 teaspoon Paprika
- ½ teaspoon Ground nutmeg
- ½ cup Loosely packed flat leaf parsley roughly chopped
- ½ cup Oregano loosely packed
- ½ Lemon zest only, use the juice to squeeze over the finished dish
- 1 Egg
- 1 clove Garlic minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ⅓ cup Breadcrumbs
- 250 gram Pappardelle pasta
- 2 tablespoon Olive oil to toss through the pasta
- 40 gram Crusty bread
- 2 Tomatoes diced
- 2 clove Garlic
- 400 gram Tomatoes tin crushed
- 50 gram Almonds
- 3 teaspoon Red wine vinegar
- ¼ cup Olive oil
Method
For the meatballs, mix the lamb mince with the remaining meatball ingredients. Roll the mixture into 12 meatballs. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Pan fry the meatballs for 3 mins or until golden brown. Once cooked, place in a baking dish.
Place all the bread, diced tomatoes, garlic, tinned tomatoes, almonds, red wine vinegar and ¼ cup olive oil into a food processor and blend. Pour the sauce over the meatballs and bake at 160°C for 15 mins.
Bring a pot of water to the boil and cook the pasta according to packet instructions. Strain and toss in 2 tbsp olive oil.
Serve the pasta with the baked romesco meatballs and finish with a squeeze of the lemon.
Lamb Mince
Lamb ground is an excellent option for people who want to consume healthy meat. Red meat, including lamb, is rich in nutrients. Lamb meat is higher…
Read the guide: Our Butcher’s Best Lamb Meatball Recipe
