The Best Ever Lamb Meatballs Recipe - Cooking with Dry White Wines
August 10, 2017
Lamb Meatballs Recipe
We are sharing a delectable lamb meatball recipe today. Considering practically every country in the world has its own version of this preparation, our recipe shows several world influences. The addition of some dry white wine to the sauce makes it so much better!
For the meatballs
- 450 gm Minced lamb
- 3 Slice Chicken ham
- 1 Onion (Peeled and halved)
- 1 Clove garlic (Finely sliced)
- 1 tbsp Dried oregano
- 65 Gm Dried breadcrumbs
- Salt and pepper (to taste)
- Olive oil (for frying)
For the sauce
- 1 Olive oil
- 1 Clove garlic (Finely sliced)
- 4 Tomatoes (Chopped)
- 1 Carrot (Peeled and grated)
- 1 tbsp Dry white wine
- 1/4 Peas (Fresh or frozen)
- 1 Cup White chicken stock (Hot)
- 1 Bay leaf
- 2 Tomato puree
- alt and pepper (to taste)
Grate half the onion and discard any juice collected during the process. We would be using it for the meatballs. Chop the other half and reserve for later use. This would be used for the sauce.
Take the ground lamb in a large bowl and tear the chicken ham, with your hands, into it. Add the onion, garlic and oregano. Season with salt and pepper. Sprinkle a tablespoonful of breadcrumbs at a time and stop when the meatball mixture comes together. You don’t have to use the entire quantity of breadcrumbs mentioned in the ingredients list.
Heat a spoonful of olive oil in a small frying pan and drop a dollop of the meatball mix. Allow it to brown, remove using a slotted spoon and taste for seasoning. Adjust the seasoning, if required. Now roll into round, walnut-sized balls. Arrange them over a tray. Fry in hot olive oil over low heat so that the meatballs are thoroughly cooked from inside. Take them out over absorbent paper.
Now for the sauce, heat the olive oil in a skillet. Toss in the chopped onion and garlic. Cook over low heat till the onion has browned.
Then add in the tomatoes and the carrots and cook for good five minutes. Season with salt and pepper.
Pour in the dry white wine and reduce it so that vegetables absorb all its flavour. Finally, tumble in the peas, followed by the stock, bay leaf, tomato puree and all the meatballs. Cover and simmer for half an hour. If you think that there isn’t enough liquid in the pan, add more stock. Check for seasoning, and serve with plenty of bread on the side.
