Mar­vel­lous

Better Homes and Gardens (Australia) - - Hearty Recipes -

Le­banese lamb meat­balls Cooked in your own tomato sauce, meat­balls are a meal on their own, but put on pita with lots of yummy ex­tras they’re some­thing re­ally spe­cial.

Put down the take­away menu and pick up this pita in­stead!

Prepa­ra­tion time 20 mins Cook­ing time 1 hour 5 mins Serves 6

3 Tbsp ex­tra vir­gin olive oil 1 brown onion, finely diced 250ml dry white wine

3 cloves gar­lic, finely diced

2 x 400g cans finely

chopped toma­toes Sea-salt flakes and freshly ground

black pep­per, to sea­son

Pita bread, hum­mus, cos let­tuce leaves, shred­ded red cab­bage, tabouli, sliced toma­toes, mixed pick­les and mint leaves, to serve

MEAT­BALLS

500g lamb mince

3 cloves gar­lic, finely grated

2 green shal­lots, finely chopped ¼ cup finely chopped flat-leaf

pars­ley leaves

¼ cup finely chopped mint leaves 2 Tbsp dukkah

1 tsp fine salt

½ tsp freshly ground black pep­per

STEP 1 Put 2 Tbsp of the oil and onion in a large heavy-based saucepan over medium-high heat and cook, stir­ring, for 4 min­utes or un­til onion is soft. Add wine and gar­lic, bring to a sim­mer.

Stir in toma­toes and bring back to a sim­mer. Re­duce heat to medium-low, and cook, par­tially cov­ered, for about 40 min­utes or un­til sauce has thick­ened slightly, stir­ring oc­ca­sion­ally. Sea­son.

STEP 2 Mean­while, to make meat­balls, put mince, gar­lic, shal­lots, herbs, dukkah, salt and pep­per in a large bowl and mix, us­ing your hands, un­til well com­bined. Roll ta­ble­spoons of mix­ture into about 24 balls.

STEP 3 Heat re­main­ing oil in a large fry­ing pan and cook meat­balls, in 2 batches, for 6 min­utes or un­til browned all over (they won’t be cooked all the way through).

STEP 4 Trans­fer meat­balls to hot tomato sauce mix­ture and con­tinue to cook over medium heat for 10 min­utes, stir­ring oc­ca­sion­ally, or un­til meat­balls are cooked through. Serve with pita, hum­mus, let­tuce, cab­bage, tabouli, toma­toes, pick­les and mint.

Canned toma­toes are so in­cred­i­bly ver­sa­tile, used across many cuisines

Le­banese lamb meat­balls

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