Ingredients
Meatballs
1 kg of minced lamb
1 big red onion (finely chopped)
a handful of garlic (finely chopped)
1 egg
1 slice of bread soaked in 1/4 cup of milk
1 tsp cumin
1 tsp allspice
1 tbsp sweet paprika
salt & pepper to taste
oil for frying
Sauce
1 can of passata sauce
1 red onion (minced)
a few cloves of garlic (minced)
1/2 cup red wine
1 tsp cumin
1 tbsp sweet paprika
2 tbsp harrisa paste
salt and pepper to taste
Method
For the meatballs
Mix lamb and all Meatballs ingredients into a bowl and work everything thoroughly with your hands. Cover with wrap and let it rest for half and hour in the fridge.
Then roll in your hands to form the meatball.
Pre-fry meatballs with a bit of oil until brown. Set aside to rest for 5mins.
Add meatballs into the sauce and let it simmer for 20mins.
Ready to serve.
For the sauce
Cook onions and garlic with a pinch of salt until soften then add cumin and sweet paprika, cook for a few mins.
Add passata sauce then wine and let it simmer for 30mins or reduced to a thick sauce.
Add meatballs and let it simmer for another 20mins.
