Spiced Lamb Meatballs with Smokey Tomato Sauce

A Spanish tapas inspired treat of homemade lamb meatballs with a rich tomato sauce.

Ingredients:

1 Pack of Organic Minced Lamb

4 Tbsp of Olive Oil

2 Cloves of Garlic

2 Shallots

2 Tsp of Dried Cumin

2 Tsp of Dried Coriander

2 Tsp of Smoked Paprika

2 Tsp of Dried Thyme

1 Tsp of Dried Chilli

2 Tsp of Dried Oregano

Handful of Fresh Thyme

2-3 Sprigs of Fresh Rosemary

2 Tins of Chopped Tomatoes

Small Handful of Pine Nuts

Dash of Black Pepper

Dash of Sea Salt

Begin by placing all of the lamb mince into a large bowl along with all of the spices except the oregano and one teaspoon of the smoked paprika. Mix the meat together so that the spices coat and infuse as much as possible. Then divide the meat into small balls, roughly the size of golf balls. Then set aside.

Next, in a sauce pan, add diced shallot, the remaining teaspoon of smoked paprika, the oregano, seasoning, fresh thyme and rosemary, pine nuts and crushed garlic. Fry these ingredients in a little olive oil on a medium heat to soften them, before adding both tins of chopped tomatoes. Then turn the heat down to low to let the sauce simmer.

In a large frying pan, add a splash of olive oil. Once the pan is hot, add the meatballs. You may need to fry them up in batches. Allow them to fry for a good eight to ten minutes, breaking into one of the larger meatballs to make sure it is cooked through.

Once ready, place the meatballs in a large pasta bowl and spoon over a generous portion of the smokey tomato sauce.

This dish is best served with some crispy roasted or shallow fried chips, patatas bravas style.