Ingredients
- 450g/1Ib Carrots peeled and coarsely grated
- 1 (400g) pack lean lamb mince
- 1 Clove garlic crushed
- 50g/2oz fresh brown breadcrumbs
- 20ml/2tbsp chopped fresh or 5ml/1tsp dried mint
- 5ml/1tsp Ground cumin
- 5ml/1tsp Ground Coriander
- 2.5ml/½ tsp Dried chilli flakes
- 1 egg yolk
- 30ml/2tbsp olive oil
- 1 onion chopped
- 1 (700g) bottle passata sauce with basil
- salt and freshly ground black pepper
Method
1. Coarsely grate the carrots
and reserve half for the sauce. Place the remainder in a bowl with the
mince, garlic, breadcrumbs, mint, spices and egg yolk and mix together.
Divide into 28 pieces then roll each into a small ball. If time allows,
chill for 20 mins.
2. Heat a large
non-stick frying pan, when hot, add a little of the oil and the
meatballs. Cook over a high heat for about 8 mins, shaking the pan
occasionally to turn the meatballs until they are golden brown all over.
3.
Stir in the chopped onion and remaining carrots then fry for a further 2
mins. Pour in the passata sauce, season well, then cover and simmer
uncovered for 6-8 mins until the sauce has thickened slightly. Serve
with freshly cooked pasta.
** THIS SERVES 4 PEOPLE (or 3 Hungry people!!)
No comments:
Post a Comment