Tomato & Garlic Meatballs |

Posted on

2 October 2012



Tomato & Garlic Meatballs

Tomato & Garlic Meatballs


1kg lamb meat
1/4 cup breadcrumbs
2 eggs
1/4 cup seasoned flour
1/4 cup olive oil
1 large onion chopped
1 green pepper - cut into medium sized strips
2 large tomatoes - skinned and chopped
1 tbsp tomato paste
1 glass of dry red wine
5/8 cup chicken stock
2 tsp crushed garlic
1/2 teaspoon nutmeg
1 tbsp chopped parsley
Black pepper


  • In a large bowl mix the lamb with the breadcrumsb and season well.
  • Add one tsp of the garlic (crushed), nutmeg and eggs.
  • Form the meat mix into small meatballs, and then roll in the breadcrumbs.
  • Heat the oil in a large pot, and cook the onion and green pepper until tender.
  • Add the meatballs and fry until browned on all sides. Make sure to stir the meatballs well at this point.
  • add the remaining garlic, tomatoes, tomato paste, wine and stock.
  • Then cover for around 40 minutes - allowing it to simmer.
  • Finally, season and stir in the parsley.
  • Add a little sugar if the sauce is too tangy and tart to taste.
  • Serve with crusty bread or pasta.
Cooks Note

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