Lamb Meatballs, Stuffed with Pine-nuts, Baked in a Tomato Sauce

Lamb and pine-nut meatballs baked in tomato sauce

This recipe is inspired by Claudia Roden. She was born in Cairo and has a huge collection of recipes evocative of  foods from tthe Middle East.

Lamb meatballs, stuffed with pine-nuts and baked in a tomato sauce
Serves 3 – 4 people as a main course.

500 minced lamb
1 large onion, finely diced
1/4 – 1/2 tsp each of cinnamon, ground allspice, ground cumin, fresh thyme
zest of 1/2 lemon
Pinch of chili (optional)
Salt and pepper
Handful of toasted pine-nuts
2 tbs sunflower or rapeseed oil

1 tin chopped tomatoes (400g)
3 cloves garlic, crushed
Bay leaf
1 tsp sugar
Salt and pepper

1. Start by making the tomato sauce. Whizz the tomatoes in a food processor, with a blender or pass through a sieve.
2. Add to a saucepan with garlic, bayleaf, sugar and seasoning. Add 1 tin of water (tomato tin).
3. Simmer gently until reduced by half. (this brings the sweetness out of the tomatoes).
4. Whilst this is cooking, combine lamb with all the seasoning and lemon zest. Form them into balls. The size is up to you, I find a large walnut size works well.
5. Make a depression in each ball and press in about 5 pine-nuts, ensure they are enclosed.
6. If you have time to chill the balls for an hour or so, this works well, as they “set” and are easier to fry.
7. Heat the oil in a pan. If you have a pan that will fit all the balls in, in a single layer and the sauce, and has a lid, this is ideal. You could cover with foil if no lid, or use a casserole and place in oven.
8. Gently seal the balls in the pan.
9. Once sealed, add the tomato sauce. Cook very gently, covered for 15 minutes, uncovered for final 10 minutes.

These are delicious served with warmed pittas, boiled rice or vermicelli rice.