Mediterranean Lamb Meatballs with Tomato Herb Sauce
Lamb meatballs with gluten free breadcrumbs, onion, garlic, herbs, cumin and smoked paprika, baked with roasted baby potatoes and tomato herb sauce.
- 1200 g lamb mince
- 100 g gluten free breadcrumbs
- 2 medium red onion
- 6 cloves garlic cloves
- 50 g fresh parsley
- 30 g fresh mint
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 800 g tinned chopped tomatoes
- 3 tbsp tomato puree
- 80 ml olive oil
- 1000 g baby potatoes
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Wash and halve baby potatoes, toss with 2 tbsp olive oil and season with salt. Roast for 35-40 minutes until golden.
- Step 2
Finely dice 1 red onion and mince 4 garlic cloves. Finely chop parsley and mint.
- Step 3
In a large bowl, combine lamb mince, breadcrumbs, diced onion, minced garlic, chopped herbs, cumin, paprika, 1 tsp salt and black pepper.
- Step 4
Mix thoroughly with hands and form into 24 walnut-sized meatballs. Place on a plate.
- Step 5
Heat 3 tbsp olive oil in a large heavy-based pan over medium-high heat. Brown meatballs in batches, turning carefully, about 8 minutes total. Remove and set aside.
- Step 6
In the same pan, add remaining diced onion and 2 minced garlic cloves. Cook for 3 minutes until softened.
- Step 7
Add tomato puree and cook for 1 minute, stirring constantly.
- Step 8
Pour in chopped tomatoes, add 200ml water, 1 tsp salt and ½ tsp black pepper. Bring to a simmer.
- Step 9
Return meatballs to the sauce, cover and simmer gently for 20 minutes, stirring occasionally.
- Step 10
Check seasoning and adjust salt and pepper. Garnish with fresh herbs and serve with roasted potatoes.
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