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    Welsh lamb meatballs with Grana Padano and yoghurt

    6 people

    Chef Francesco Mazzei


    • Meatballs:
    • 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)
    • Garnish:
    • 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.