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
500g lamb mince
3 cloves garlic, finely grated
2 green shallots, finely chopped ¼ cup finely chopped flat-leaf
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