SI­CIL­IAN MEAT­BALLS IN SPICY TOMATO SAUCE

Food - - Winter Warmers -

PREP + COOK TIME 8 hours 45 mins SERVES 4

700g bot­tled pas­sata 410g canned crushed to­ma­toes 1 onion, finely chopped 45g canned an­chovies, drained ¼ tea­spoon dried chilli flakes 3 cloves gar­lic, thinly sliced 1 cup chicken stock 2 cups wa­ter ⅓ cup oregano leaves, torn, or use 1 ta­ble­spoon dried oregano 600g lamb mince 1 cup stale bread­crumbs 2 ta­ble­spoons pine nuts, chopped 1 ta­ble­spoon finely grated lemon zest ¼ cup sul­tanas, chopped ¼ cup finely grated parme­san cheese salt and black pep­per ⅓ cup fresh basil, to serve pasta or creamy po­lenta, to serve 1 Place pas­sata, to­ma­toes, onion, an­chovies, chilli, gar­lic, stock, the wa­ter and half the oregano in a slow cooker. Stir to com­bine.

2 Us­ing your hands, com­bine lamb, bread­crumbs, pine nuts, zest, sul­tanas, parme­san and re­main­ing oregano in a large bowl; roll level ta­ble­spoons of mix­ture into balls. Trans­fer to cooker. Cook, cov­ered, on LOW for about 8 hours. Sea­son to taste.

3 Serve meat­balls with a few fresh basil leaves on top and pasta or po­lenta.

PER SERVE En­ergy 556kcal, 2327kj • Pro­tein 40g • To­tal Fat 18.5g • Sat­u­rated Fat 4g • Car­bo­hy­drate 52.8g • Fi­bre 10g • Sodium 1751mg

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