Preparation time is 30minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
19 Ingredients
Number of servings
8
- 1 lemon, juice and zest
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 8tablespoons olive oil
- 675grams lean lamb mince
- 2 onions, roughly chopped
- 4 cloves garlic, grated or finely chopped
- 1 handful fresh coriander, finely chopped
- 1 handful parsley, finely chopped
- 2teaspoons paprika
- 2tablespoons tomato purée
- 4tablespoons pine nuts
- 3 eggs
- 6tablespoons plain flour
- 6 medium potatoes, cut into 2cm pieces
- 2 red capsicums, deseeded and sliced
- 2 yellow capsicums, deseeded and sliced
- 1.20kilograms tomatoes, canned, chopped
- 2teaspoons fennel seeds, crushed
Method
Step 1 of 3
Preheat the oven to 150°C (Gas 2). Put the mince, onions, garlic, coriander, parsley, paprika, lemon juice and zest, tomato purée, pine nuts, eggs, and flour in a mixing bowl and season well with salt and black pepper. Mix well, then mash with your hands to form a chunky paste. Carefully remove a spoonful of the mixture, and roughly shape into a ball. Repeat with the rest of the mixture - you should get 32 meatballs in all.
Step 2 of 3
Heat 3 tablespoons of the oil in a large cast-iron pan or flameproof casserole. Cook the meatballs in batches for 10 minutes each, turning them several times during cooking to ensure they brown all over. As each batch is cooked, remove with a slotted spoon, and put to one side.
Step 3 of 3
When all the meatballs are cooked, add the potatoes and capsicums to the pan, and cook over a high heat, turning frequently, for 10 minutes, or until starting to become golden brown. Add the tomatoes and fennel seeds, stir well to combine, then season with plenty of salt and black pepper. Return the meatballs to the pan and stir well to coat with the sauce. Add the remaining oil, cover with a lid, and put in the oven for 1 hour. Serve hot from the pan with fresh crusty bread and a green salad.
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