These little lamb meatballs are dry fried, then cooked in a tasty tomato
sauce for an easy to make meal with a Spanish flavour.
150 g (5 1/2 oz) minced lamb
1 small onion, chopped finely
1 garlic clove, crushed
2 teaspoons mixed dried herbs
1 small egg white, beaten lightly
2 tablespoons brandy
100 g (3 1/2 oz) button mushrooms, sliced
300 ml (10 fl oz) passata (or a 400 g can of chopped tomatoes)
1 tablespoon tomato puree
1 teaspoon paprika
150 ml (5 fl oz) vegetable stock
salt and freshly ground black pepper
chopped fresh parsley to garnish
In a mixing bowl, combine the minced lamb, onion, garlic, dried herbs and
egg white. Season with salt and pepper.
Using clean hands, form the mixture into small meatballs.
Heat a large non stick frying pan and add the meatballs, dry frying them
until they are lightly browned. Pour in the brandy and let it bubble up for
a few moments, and then add the mushrooms, passata, tomato puree, paprika
and stock. Heat until simmering, and then cook gently for 20-25 minutes to
reduce the liquid by about one third, stirring occasionally.
Garnish with plenty of chopped fresh parsley.
From: Cook It Simply
Eric Isselée / 123RF Stock Photo 5912045