Lamb, Oregano and Fennel Seed Meatballs

, from Issue #97. May, 2021
Photography by Josh Griggs.
    Lamb, Oregano and Fennel Seed Meatballs

    These light and tasty meatballs are fragrant with oregano and fennel seeds, bathed in a rich tomato sauce and topped with molten mozzarella. Autumn fare done and dusted. 

    Serves: 4-6

    INGREDIENTS

    MEATBALLS
    1 cup panko breadcrumbs 3 tablespoons milk or water
    1 large egg
    2 teaspoons dried oregano
    1 teaspoon each sea salt and fennel seeds
    ½ teaspoon chilli flakes
    finely grated zest 1 lemon
    600 grams lamb sausages, skins removed

    TOMATO SAUCE
    2 tablespoons olive oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    sea salt
    2 tablespoons tomato paste
    1 tablespoon brown sugar
    1 tablespoon red wine vinegar
    2 x 400-gram tins crushed Italian tomatoes

    TO COOK AND SERVE
    oil
    1 ball fresh mozzarella in whey, drained
    parmesan for grating
    oregano leaves, to serve

    METHOD

    Preheat the oven to 180°C fan bake.

    Sauce: Heat the oil in a large ovenproof sauté pan and cook the onion and garlic with a good pinch of salt until soft. Stir in the tomato paste and brown sugar and cook for 1 minute. Add the vinegar and tomatoes and bring to the boil. Reduce the heat and simmer for 20 minutes. Set aside.

    Meatballs: Stir the breadcrumbs with all the remaining ingredients, except the sausage meat, in a large bowl and leave for 10 minutes. Add the sausage meat and mix until fully combined. Hands are good for this. Form into large meatballs.

    To cook: Heat a little oil in a sauté pan and brown the meatballs all over. Nestle the meatballs into the tomato sauce. Cover with a piece of baking paper then foil to seal tightly. Bake for 25 minutes. Uncover then dot over the mozzarella and grate over a generous amount of parmesan. Bake for 10 minutes, or until golden and bubbling. Scatter with oregano leaves before serving.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.