I was never a lover of meatballs and then I discovered this recipe. The milk-soaked bread makes them deliciously moist, and obviously great flavoured meat with real provenance helps these little guys along. As does the lemon rind. This is one of those recipes that you can make, eat half that night, and freeze the other half for those chaotic days when comfort and convenience is most appreciated. Perfect for using the lamb mince in our Marybrook Premium Produce Lamb Boxes.
1kg Marybrook Premium Produce lamb mince
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 slices of bread
¼ cup milk
Rind of 2 lemons
1 tablespoon of mango chutney
Freshly ground salt and pepper
For Tomato sauce:
A good quality jar of tomato passata
Garlic, finely chopped
Onion, finely chopped
Salt and pepper
Yoghurt and parsley to garnish
Soak the roughly broken up bread in a bowl with the milk for about 5 minutes. In the meantime, grate the lemon rind. Mix the rind with the other ingredients and add the milk-soaked bread. Mix to break up the bread with the other ingredients. Set to one side while you start the sauce.
Add the onion and garlic to a frypan and gently fry until translucent. You don’t want it to burn or go crisp. Add your other ingredients and leave it to gently simmer. If you think it’s getting too thick add a little chicken stock or a of splash red wine.
Roll meatballs so they’re just smaller than a golf ball and dust lightly in plain flour. Cook in a frypan until browned all over. Place half of your sauce into an overproof dish, add the meatballs and then more sauce. You don’t want the meatballs to be drowning in a sea of sauce. Place in a preheated (180C) oven for 20 minutes. Drizzle with yoghurt and top with fresh parsley. Serve with crusty bread.
Variation: Instead of yoghurt, top with grated cheese prior to putting in oven and then add some extra parmesan before serving.
Note: With the tomato sauce you could add whatever you’ve got in the fridge but better quality passata will always shine through. An added extra if you’re feeling that way inclined is a little finely chopped celery, some bacon, chorizo, or prosciutto. But if you’re short on time or have fussy eaters just go with the basic ingredients above.
Marybrook Premium Produce Lamb Boxes
Released monthly, Marybrook Premium Produce Lamb Boxes are filled with award winning, 100% grass fed, grain free lamb produced by Tony Passamai and Marissa Taylor in the Margaret River Region. Available as bulk 9-18 kg meat boxes with a selection of lamb cuts; sized for small and large households, they're easy to store in a standard freezer. Order online for Margaret River or Farmers Market pickup or home delivery on our Busselton, Bunbury, Mandurah, Peel and Perth route. Order early to avoid disappointment.
Marybrook Premium Produce was named National Gold Medallist and State Winner at the Delicious Produce Awards. Our meat is tender, full of flavour and raised with a focus on sustainability and wellbeing.