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4 ratings

Recipe by Alastair Hendy

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1. Whizz the bread to crumbs in a food processor, then tip into a bowl. Pulverise the lamb in the processor until pasty and tip into the bowl, too. Process the onion and garlic, and add to the bowl. Mix in salt and pepper, the spices, and the thyme leaves stripped from their stems. Roll into walnut-sized meatballs.
2. Fry the meatballs over a high heat in olive oil, or grill brushed with oil until lightly browned. This should take 8-10 minutes. Set aside.
3. Make the sauce. Lightly fry the onion and garlic in the olive oil without browning, stir in the tomato purée, the dill stems tied together, and the bay leaves. Tip in the canned tomatoes and seasoning and stir. Allow this to bubble for 10 minutes, then stir in the wine and vinegar and bubble for 10 minutes more or until thickened and reduced. Discard the dill, then taste and add more salt if needed. The meatballs and sauce can be made up to a day or two in advance.
4. Preheat the oven to fan 180C/conventional 200C/gas 6. Tip the sauce into a baking dish (that will hold all the meatballs in a single layer), then place the meatballs in, too. Bake, loosely covered with foil, for 30 minutes. Now chuck in the cherry tomatoes and continue cooking uncovered in the oven for another 10 minutes until the tomatoes start to split and look just cooked. Before serving, chop the dill fronds, stir about half into the sauce and scatter the remainder on top.

348 kcalories, protein 26g, carbohydrate 9g, fat 22 g, saturated fat 9g, fibre 2g, salt 0.43 g

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• Jo-Jo-Flo

  21 June 2008

  Jo-Jo-Flo commented on this recipe

  Lovely recipe but personally found the red wine vinegar overpowering, so next time i used half the amount and it was even better!! Jo

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• ljwarrington

  23 June 2008

  ljwarrington rated and commented on this recipe

  

  made this with veggie meatballs - and i thought it was scrummy! a little overpowering for my husband though.

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• Johnny

  12 February 2009

  Johnny rated this recipe

  

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• cabz07

  29 April 2009

  cabz07 commented on this recipe

  i just tried it today, i added peppers, carrot, thyme and rosemary, and slowly cooked it for 3hrs. turned out class, didnt use the vinegar, as it be a little acidic, just my taste i also added lamb boullioun to give it a little more lamb flavour

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• cabz07

  29 April 2009

  cabz07 rated this recipe

  

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• YK

  13 August 2009

  YK rated and commented on this recipe

  

  This dish came out very nice. I substituted red wine vinegar with balsamic, only a few dollops though. I put some allspice and cumin in the sauce too. Served it with cous cous, which turned out to be a great combination.

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Ingredients

FOR THE LAMB

• 1 thick slice of white bread
• 1kg minced lamb
• 1 medium onion , roughly chopped
• 2 garlic cloves
• 1 tsp ground allspice
• 1 tsp ground cumin
• 4 thyme sprigs
• olive oil , for cooking

FOR THE TOMATO SAUCE

• 1 medium onion , chopped
• 2 garlic cloves , chopped
• 3 tbsp olive oil
• 2 tbsp tomato purée
• 1 large bunch of dill , fronds separated from the stems
• 2 bay leaves
• 400g can chopped tomatoes
• 150ml red wine
• 50ml red wine vinegar
• 20 cherry tomatoes , larger ones halved

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Difficulty and servings

Serves 8 (with other dishes)

Preparation and cooking times

Ready in around 1 hour 45 minutes

Ingredients

FOR THE LAMB

• 1 thick slice of white bread
• 1kg minced lamb
• 1 medium onion , roughly chopped
• 2 garlic cloves
• 1 tsp ground allspice
• 1 tsp ground cumin
• 4 thyme sprigs
• olive oil , for cooking

FOR THE TOMATO SAUCE

• 1 medium onion , chopped
• 2 garlic cloves , chopped
• 3 tbsp olive oil
• 2 tbsp tomato purée
• 1 large bunch of dill , fronds separated from the stems
• 2 bay leaves
• 400g can chopped tomatoes
• 150ml red wine
• 50ml red wine vinegar
• 20 cherry tomatoes , larger ones halved

348 kcalories, protein 26g, carbohydrate 9g, fat 22 g, saturated fat 9g, fibre 2g, salt 0.43 g

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