Lamb Meatball
 
 
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Ingredients
  • 1.5 lbs of lamb
  • Salt and pepper, to taste
  • Lemon
  • 2 eggs
  • 3 tbsp of wheat flour
  • 2 tbsp of white wine
  • Pork butter
  • Oil
  • 5 cloves of garlic
  • 3 onions
  • 2 pounds of ripe tomatoes
  • Various aromatic herbs (Including mint, parsley, coriander and bay leaf)
Instructions
  1. Either use one and a half pounds of lamb mince for this meal, or process the same amount through a mincer, then season with salt and pepper and squeeze the lemon juice over the meat. Add the eggs, flour and a dash of white wine, then mix it all together thoroughly. Roll up the meat into balls and pass it through a container of flour, and then fry the meatballs in a mix of pork butter and olive oil, in a large, deep pan.
  2. Remove the lamb and place the pan over the heat again, and sauté the garlic cloves plus minced and peeled onion at the same time. Cook until the onion is starting to brown and then add your minced tomato (without seeds) and the herbs, having tied them into a tidy bunch. Season once more with salt and pepper, and boil them up for 20 minutes.
  3. Add a few more teaspoons of white wine and the meatballs as well, then cover the saucepan and simmer until the meat is good and tender and the sauce has thickened up. Remove the herbs and then get ready to dish up.
Recipe by Finesse Corner at https://finessecorner.com/lamb-meatball/