Lamb, Oregano and Fennel Seed Meatballs
Photography by Josh Griggs.
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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.