Lamb Meatballs in a Creamy Tomato Sauce

These lamb meatballs in a rich creamy tomato sauce is a delicious and perfect comfort food recipe. Perfectly served with mashed potatoes to soak up the amazing sauce.

Although I have used lamb mince for this recipe, beef and pork will work just as delicious.

Meatballs

500g lamb mince

1 small brown onion finely diced

2 garlic gloves minced

1/2 cup almond meal

1/2 cup chopped parsley

1 tsp celtic sea salt

1/4 tsp each of black pepper, nutmeg and all spice

1 egg

¼ cup olive oil or ghee for frying

Creamy Tomato Sauce

1 cup of your favourite tomato pasta sauce. Ideally a clean brand

1 cup broth (Lamb, chicken or beef will work)

Splash of milk or cream (full fat dairy or coconut milk or cream will be fine)

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METHOD

1. Mixed all the lamb meatballs ingredients (except for the oil) until well combined and place in the fridge for 1 hour (if you have time) for flavours to infuse.

2. Take the mince mixture out of the fridge. Use an ice cream scoop to grab the mixture. Roll and form into balls. Set aside on a plate.

3. Heat oil in a pan and shallow fry the meatballs in batches until lightly browned on all sides. They do not need to be cooked all the way through as the cooking time will be finished with the sauce. Transfer back onto a plate.

4. Using the same pan, add the tomato sauce, broth and the milk or cream and bring to a simmer.

5. Add all of the meatballs to the sauce, simmer for 10-15 minutes, turning once so meatballs are cooked through and sauce has thickened.

6. Serve with mash potatoes