Spanish Lamb Meat Balls

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  • 600 gm lamb mince
  • 2 cloves of garlic, crushed
  • 1 egg, lightly beaten
  • ¾ cup fresh breadcrumbs
  • 2 tbsp each, red wine and chopped parsley
  • 4 tbsp plain flour
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 700 gm jar tomato passata sauce
  • Salt to taste


Preheat oven to 180°C (160°C fan forced). Place mince, garlic, egg, breadcrumbs, wine, parsley and salt into a bowl. Mix well to combine. Roll tablespoons of mixture into balls and dust with plain flour. Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Cook meatballs for 5 minutes, turning often. Transfer to baking dish. Add onion, cook for 5 minutes. Stir in passata sauce. Simmer for 5 minutes. Pour over meatballs and bake for 15 to 20 minutes. Serve with bread and salad. Garnish with parsley.

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