Succulent lamb meatballs in tomato sauce with parsley and anchovies for richness
- 2 tbsp olive oil
- 1 red onion, chopped
- 4 anchovies, chopped
- 500g lamb mince
- 50g breadcrumbs
- small bunch flat leaf parsley, chopped
- 680g tomato sauce
Gently fry the red onion in the oil, until softened.
Add the anchovies and cook for a minute. Set aside to cool.
Put the mince in a bowl and add the breadcrumbs, chopped parsley and the cooled onion mixture. Season. Mix together with your hands and shape into meatballs. Chill until needed.
Heat the oil and fry the meatballs for 5 minutes until brown all over. Add to the tomato sauce and cook for 10-15 minutes. Serve sprinkled with Parmesan shavings, some parsley and plenty of pasta or crusty bread for dipping.
You could make these meatballs with ground beef instead of lamb if you prefer.