Woman’s Day (Australia)

SICILIAN MEATBALLS IN SPICY TOMATO SAUCE

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SERVES 4 PREP + COOK 8 HOURS 45 MINS

◆ 700g bottled passata ◆ 410g can crushed tomatoes ◆ 1 medium onion, chopped finely

◆ 45g can anchovies, drained ◆ ¼ tsp dried chilli flakes ◆ 3 garlic cloves, sliced thinly ◆ 1 cup chicken stock

◆ 2 cups water

◆ 1/ cup oregano leaves, torn 3

◆ 600g minced lamb

◆ 1 cup stale breadcrumb­s

◆ 2 tbsp pine nuts, chopped coarsely

◆ 1 tbsp finely grated lemon rind

◆ ¼ cup sultanas, chopped coarsely

◆ ¼ cup finely grated parmesan

◆ 1/ cup basil leaves

3

1 Place passata, tomatoes, onion, anchovies, chilli, garlic, stock, water and half the oregano in a 4.5-litre slow cooker. Stir to combine.

2 Using your hands, combine lamb, breadcrumb­s, pine nuts, rind, sultanas, parmesan and remaining oregano in a large bowl. Roll level tbsps of mixture into balls. Transfer to cooker. Cook, covered, on Low, about 8 hours. Season to taste.

3 Serve meatballs and sauce topped with basil.

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