heart_likeLiked by 6


  • fb
  • print
  • twitter

    Welsh lamb meatballs with Grana Padano and yoghurt

    Group 393Easy
    Group 3826 people

    Chef Francesco Mazzei


    700g lamb mince
    200g bread
    500ml milk
    Salt, to taste
    Pepper, to taste
    100g Grana Padano Riserva, grated
    10g parsley, chopped
    10g basil, chopped
    1/2 clove garlic, chopped
    Tomato Sauce:
    1 tbsp olive oil
    1 large onion, finely chopped
    1/2 garlic clove, finely chopped
    400g fresh or tinned plum tomatoes, chopped
    2 tbsp tomato purée
    Chardonnay (or white wine) vinegar
    15g N`duja (spicy sausage from Calabria)
    1tbsp Capers
    12 Anchovies
    25g Grana Padano Riserva, grated
    300ml natural yoghurt
    500g Swiss chard leaves


    STEP 1

    Start by making the tomato sauce by heating the oil in a large sauté pan over a gentle heat. Add the onion and garlic and cook very gently for about 10 minutes until soft, but don’t let the onion and garlic brown. Then add the tomatoes and tomato puree and season. Stir, then leave to simmer for a further 20 minutes.

    STEP 2

    To make the meatballs, combine all the meatball ingredients together in a mixing bowl. Then make the individual balls which should be around 30-40g each and, once all ready, place them in the simmering tomato sauce to cook. Then add the n`duja and vinegar and cook for 15 minutes. While this is happening blanch the swiss chard leaves in boiling salted water for 30 seconds.

    STEP 3

    Plate up and add anchovies and the swiss chard leaves on the top, then sprinkle with grated Grana Padano Riserva and serve with yoghurt and capers on the side, adding to taste.