Lamb meatballs

These are going to be tonight’s dinner, so they’re a work in progress!

I mixed four cloves of garlic (crushed), a pinch or two of pinch salt, and three tsp of dried rosemary to 300g of lean lamb mince. I mixed well, split into 14 equal pieces and shaped into balls. I’ve left then to chill in the fridge today – and hopefully the flavours will infuse – and will cook them up tonight.

I’ve made a sauce to go with the meatballs – three red onions (finely chopped) and four cloves of garlic (crushed) cooked with Fry Light and a little water until sift, then added 500ml passata and a healthy glug of red wine. I brought it to boil and then left it on a really low heat to cook for 30 minutes. By this evening it will be reduced and infused.

Watch this space…

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