SICILIAN MEATBALLS IN SPICY TOMATO SAUCE
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