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Home Ground Lamb Recipes / Lamb Mince Recipes

Melt-In-Your-Mouth Meatballs and Sauce

by Gretel Shaw
May 22, 2022
in Ground Lamb Recipes / Lamb Mince Recipes
Melt-In-Your-Mouth Meatballs and Sauce
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This Melt-In-Your-Mouth Meatballs and Sauce recipe is legendary. Every time we have my family reunion, it is expected that I will be bringing my famous, delectable, melt-in-your-mouth, so tender you can spread them with a butter knife meatballs in the richest, thickest, tomato sauce you have ever had in your life.

Because if I don’t bring this Melt-In-Your-Mouth Meatballs and Sauce, there will be anarchy and many sad faces, too. I recall an incident where I had to monitor how many meatballs people were serving onto their plates as some of the “heartier” eaters were piling their plates with up to 12 each.

Don’t worry; I brought down the hammer and made the culprits share what they had taken before they could manage even one bite.

I now make my fabulous meatballs in a Crockpot, but I have heard that she at one time simmered them for hours on low in a large stainless steel pot. This pot is a bone of contention among the children. Kathy, being the oldest, claims that she can’t not have this during reunions.

These Melt-In-Your-Mouth Meatballs and Sauce have become so popular in our house now that I subconsciously almost always have a pack of lamb mince in the freezer just in case. I’m not sure that it is a perfect summer recipe, in the same way, that any meat and gravy dish wouldn’t be ideal in the heat, but the perfect summer is a dim and distant memory now. Otherwise, for me, they are perfect.

The meatballs don’t have any breadcrumbs or starch holding them together, so as a consequence, they are very light, but it does mean you need to be gentle with them – they will be wetter than normal meatballs and its best not to stir them in the pan – a gentle shake will do.

Despite their relative fragility, none have fallen apart on me yet! I tend to make the meatballs in the morning and leave them in the fridge, but it won’t really matter if you do them as you start the sauce. So I have adapted this Melt-In-Your-Mouth Meatballs and Sauce from a Pinterest recipe. However, I have changed the quantity of lamb required and removed the evil fresh coriander from the original recipe.

This meatball recipe is divine. I would even coke these Melt-In-Your-Mouth Meatballs and Sauce at home when I crave them on regular days. I just think they are very wholesome, and they can be served regularly without getting tired of them.

Melt-In-Your-Mouth Meatballs and Sauce

Serves: 4 people
Cooking time: 40 minutes
Level: Novice
Print Recipe

Ingredients

  • Meatball Ingredients
  • 500 grams of lamb mince
  • 3 cloves garlic, finely chopped
  • 1 teaspoon of finely chopped or grated fresh ginger
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of salt
  • 1 egg
  • 3 tablespoons of very finely chopped onion
  • Sauce Ingredients
  • Splash of vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic
  • Small cinnamon stick
  • 1/3 of tin chopped tomatoes
  • 800 ml of water
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of chilli powder
  • 2 teaspoons of ground coriander
  • 1 teaspoon of garam masala

Instructions

  1. So first, make your meatballs. It’s simply a matter of combining all the ingredients in a bowl and giving them a thorough mix with your hands. Then, when the ingredients are thoroughly combined, take a spoon and shape spoonfuls of lamb mixture into walnut-sized pieces. I have said you can make these in advance if you like.
  2. Now, heat the oil in a wide non-stick saucepan. Put in your onion and cinnamon stick and cook over a low to medium heat until your onions are golden brown. In a blender, blend together with your tomato, ginger and garlic. When smooth, add to the pan and cook for 7 to 8 minutes until the oil starts to separate from the tomato mixture and pour in 200 ml of water. 
  3. Cook, stirring, over medium heat until the water has evaporated and reduced down to a paste. Stir fry this for 2 or 3 minutes, and then stir in the spices and salt. 
  4. Add the remainder of the water and bring to a simmering point. When simmered for 5 or 6 minutes, carefully drop in the meatballs and simmer for another 20 minutes. Resist the temptation to stir! When the meatballs are done, give the pan a quick shake and serve them over rice with plenty of gravy.
Tags: meatball
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Gretel Shaw

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