Now I might be rubbish at assembling Swedish flat pack furniture, but I can make a mean batch of meatballs! Check these out…..
When I think of meatballs, I can’t help remembering a song we used to sing in the Girl Guides which went something like this……
On top of spaghetti,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed.
It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door…….
The moral of the song is probably don’t drop your meatballs on the floor, especially if you have a dog!
I have cooked this recipe for a dinner party, lunch buffet for friends and a couple of times when I have had my parents to stay. It’s a good recipe to cook for a crowd. My husband also loves lamb meatballs as lamb is one of his favourite meats, but actually he adores just about everything I cook for him! If you cook too many then just freeze for a rainy day.
For a party, prepare the meatballs in advance and keep in the fridge until you are ready to start cooking. Then pop in the oven or slow cooker with the sauce, to bubble away and cook nicely until you are ready to serve.
There are a few stages, but it’s worth the effort as they taste amazing! Lamb is higher in fat than other meat but the fat helps to stick the meatballs together and keep them from drying out during cooking. You can use all lamb mince if you prefer but adding offal to the recipe does give a beautiful and unique meaty flavour.
Fry your meatballs in a non stick pan so that you only need to use the minimal amount of olive oil. Use an oven proof casserole pot with a lid for oven cooking or cook in a slow cooker if you are serving at a party, so that everything will keep warm once cooked and guests can help themselves when they arrive. For party cooking, baked potatoes are pretty easy to cook alongside or serve with a big pot of pasta. I also like to serve with cauliflower rice or courgetti which is a lighter alternative.
Most importantly, these meatballs go really well with a nice glass of red wine! Enjoy xx
375g of lamb mince
300g of lamb’s heart ( 2 hearts)
200g of lamb’s liver
4 fresh Garlic cloves
a quarter of a medium onion finely chopped
a teaspoon of mixed dried herbs
3 tablespoons of oatmeal or fresh breadcrumbs
a good sprinkle of freshly ground black pepper
1 teaspoon of olive oil for frying
Ingredients for the Sauce
1 teaspoon of olive oil
1 medium finely chopped onion
1 chopped medium courgette
1 chopped red pepper
1 can of chopped plum tomatoes
a 500g carton of passata
a teaspoon each of onion granules and garlic granules
a splash of Worcestershire sauce
4 crushed fresh garlic cloves
A teaspoon of dried oregano
Mince the lambs liver and heart in a food processor.
Add the lamb mince and all the other ingredients then blitz just enough to mix everything or finish off mixing in a bowl. Try and keep some texture in the mixture.
Using hands, form into balls. I made 22 meatballs with this amount of mixture.
Refrigerate for at least an hour to firm up and store in the fridge, covered, or for longer until you are ready to cook.
Fry in batches in a small amount of olive oil to brown the meatballs all over.
Set the meatballs to one side and next prepare the sauce.
Fry the vegetables and fresh garlic in a little olive oil.
Add the canned tomatoes, passata, herbs, granules and Worcestershire Sauce. Heat the sauce while stirring, for 10 min, until hot and bubbling.
Carefully add the meatballs and try not to break them up. Stir very gently to get the meatballs all submerged or covered in sauce.
Transfer to the oven in a casserole pot with a lid and cook for approx 45 Mins at 220C or 200C Fan. Alternatively, cook on High in a Slow Cooker for 4.5 Hours.
They taste absolutely amazing!