Lamb Meatballs by Rebecca Woolf


(Helen Aurelius-Haddock) #1

Lamb meatballs





450g minced lamb


4 slices of wholemeal bread (crusts cut off)


1 onion (grated)


1 clove of garlic (chopped)


2 tablespoons sundried tomatoes (chopped)


rosemary


parsley






Soak the bread slices in a bit of water for about 5 minutes and then squeeze away the excess water.





Add the bread, garlic, sundried tomatoes, onion, rosemary and parsley

to the lamb mince and mix together. (Get your hands in there - it’s

easier and more fun)!





Form into balls and then place on a slightly oiled baking tray in the

oven for about 15 minutes (time will vary depending on size of

meatballs).





To make a basic tomato sauce mix together a tin of chopped tomatoes,

chopped onion, chopped garlic, oregano and a teaspoon of sugar.





Add the meatballs and sauce to some spaghetti and serve.


(Rebecca Wooff) #2

I forgot to say that the oven temperature should be about 220˚!