Lamb & Morello Cherry Meatballs
Sweet, dried cherries stud these juicy lamb meatballs served with spaghetti in a puttanesca style sauce, the perfect pasta supper to have up your sleeve as we approach September.
Ingredients
Directions
- 1
Soak panko and milk for 10 minutes.
- 2
Combine all ingredients in a large bowl and mix well with your hands.
- 3
Scoop out a dessert spoon size of the mixture and pass back and forth between your palms to form the ball and compact the meat mixture.
- 4
Place on a lined baking sheet and repeat until all of the mixture is used up.
- 5
Place in the fridge for 10 minutes before frying in a pan to brown on all sides.
- 6
Fry off the onion in olive oil for about 5 minutes, stirring regularly so it doesn’t catch too much on the pan.
- 7
Add the garlic and fry for a minute until fragrant.
- 8
Add anchovy fillets and fry for another minute.
- 9
Add chilli flakes and tomato puree, cook for 2-3 minutes until the puree darkens and begins to release its oils.
- 10
Add olive oil, crushed tomatoes, sugar, and basil, then bring the sauce to a rapid simmer.
- 11
Turn down the heat and cook for 10 minutes before adding water and olives.
- 12
Continue to cook for a further 8 minutes to reduce slightly.
