Scarlett’s Saucy lamb meatballs!

If, like me, you struggle to get any food that isn’t beige, sugar coated or ice cream into your child at mealtimes then I promise you this saucy meatball recipe might just surprise you when it has your little darling slurping up every last spaghetti strand!

A little tip is to roll the meatballs quite small so that they fit nicely into little mouths.

FullSizeRender (1)

Ingredients – for the meatballs

  • 500g lamb mince
  • 2 garlic cloves, crushed
  • pinch of cayenne pepper
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp turmeric
  • flour, for dusting
  • 4 tbsp olive oil

Ingredients – for the pea and tomato sauce

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp ground cinnamon
  • 1 x 400g can plum tomatoes, crushed
  • pinch of sugar
  • 1 chicken stock cube
  • 100g frozen petit pois
  • 1 tbsp dried dill
  • sea salt
  • ½ bunch mint, finely chopped

Preparation method

For the meatballs

To make the meatballs, simply mix all the ingredients except the flour and oil together and form into bite sized balls. Dust the balls in flour.

Heat half the oil in a frying pan and add the meatballs. Cook over a medium heat for 5 minutes. Cook until the meatballs are medium-rare in the centre (about 3 minutes, depending on the size).

Then set aside.

For the sauce

For the sauce, heat the rest of the oil in a saucepan and gently cook the onion and garlic until softened.

Add the tomato purée and cinnamon and cook for a couple more minutes. Add the tomatoes and sugar and crumble in the stock cube. Bring to the boil, then simmer for 5 minutes.

Add the peas and dill along with 200ml water and cook for 15 minutes over a low heat. Add the meatballs and cook for a further 15 minutes, adding a little boiling water if the sauce is a little thick.

Season with a little sea salt flakes, serve with spaghetti, cous cous or mashed potato.

There’s enough in this recipe to feed 4 so there should be plenty left over to freeze in individual pots for quick kiddie dinners. Adults will also love this recipe so you might just get through the whole pot in one sitting!


Leave a Reply