Lamb meatballs in a feijoada-style sauce
Ingredients
Metric
Imperial
Lamb meatballs
- 150g of onion, finely chopped
- 1 garlic clove, crushed
- 900g of lamb mince
- 1 tbsp of fresh herbs, such as parsley, marjoram and oregano
- 1 egg, beaten
- 5 tbsp of olive oil
- salt
- freshly ground black pepper
Feijoada sauce
- 2 large onions, chopped
- 1 red pepper, chopped
- 4 garlic cloves, minced
- 50g of red lentils
- 450g of tinned chopped tomatoes
- 450g of tinned black beans, drained
- 2 tbsp of rapeseed oil
- fresh parsley, chopped
SAVE RECIPE
Method
1
To begin, make the meatballs. Heat 2 tbsp of olive oil in a saucepan over a medium-low heat and add the onion and garlic. Cover and sweat for 4 minutes, until soft and a little golden
2
Add the lamb mince, sweated onion and garlic, herbs and egg to a bowl and season with salt and pepper. Mix thoroughly until everything is combined and divide the mixture into 24 even meatballs
3
Add some of the remaining olive oil to a frying pan and place over a medium heat. Add the meatballs and cook until golden all over, cooking in batches if necessary
4
Meanwhile, make the sauce. Add the oil to a large saucepan and fry the onion, garlic, and red pepper for 2 minutes or until light golden brown
5
Add remaining ingredients, bring to a simmer and add the browned meatballs. Poach the meatballs in the sauce for 10 minutes until the meatballs are cooked through
6
Divide between serving bowls and garnish with parsley. Serve with some plain steamed rice
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