Lamb and Pork Meat Balls with Spaghetti

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If you get yourself a packet of really good tasty sausages you can just remove the skins roll the sausage meat into walnut sized balls and hey presto you have meatballs. If you want to do this just follow the instructions from number four below. However I would urge to try this recipe the result is a succulent melt in your mouth meatball, they are a real crowd pleaser. If you are cooking for a lot of people make smaller meatballs and double up on the sauce!

Ingredients

250g lamb mince

250g pork mince

1 large onion very finely chopped

1 clove of garlic crushed

½ a large bunch flat-leaf parsley finely chopped

1 tsp rosemary chopped

50g grated parmesan – plus extra to serve

60g ground almonds

1 beaten egg

Salt and freshly ground black pepper

2 tablespoons of extra virgin olive oil

60 ml of white wine

1/2 pint of beef stock

1 tub of Chilli Gourmets Tomato & Chilli Sauce (Mild)

Method

  1. Heat a splash of olive oil in a small frying pan and sauté the onions & garlic until translucent. Remove from the pan spread then on a plate and leave to cool.
  2. In a large bowl mix together the lamb and pork mince, the parsley, rosemary, grated parmesan, ground almonds and the cooled onion and garlic mixture. Combine thoroughly. Stir in the beaten egg and season with salt & pepper.
  3. To check the seasoning take a thumb size piece of the mixture form into a ball and fry until cooked through and taste it. Be careful not to over season as the sauce will also add flavour but the meatballs should be seasoned enough to eat on their own.
  4. Now make all your meat balls rolling them into balls about the size of a walnut with your hands – the mixture should make about 40.
  5. Heat the oil in a large fireproof casserole dish and fry the meat balls in one layer until they are golden brown. Remove the meat balls and set aside.
  6. Turn up the heat and add a glass of wine and stir to loosen any juices stuck to the pan, reduce the liquid by half.
  7. Add the beef stock and tomato sauce and warm through. Now return the meat balls back to the casserole stir through and cook in the oven for 35 to 40 minutes. Check halfway through the cooking and add a little water if the mixture is reducing too quickly.
  8. At the end of the cooking time remove the casserole from the oven and leave to sit with the lid on whilst you cook your pasta.
  9. When the sauce and meatballs are ready, top the pasta generously with sauce and meatballs, sprinkle on some shaved or grated parmesan – whichever you prefer.

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