Braised lamb meatballs in red wine

  • 45 mins cooking
  • Serves 4
  • Print


Braised lamb meatballs in red wine
  • 750 gram minced (ground) lamb
  • 1 cup (70g) stale breadcrumbs
  • 1 cup (80g) coarsely grated kefalograviera cheese
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 2 eggs
  • 2 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 brown onion (200g), chopped finely
  • 1 bay leaf
  • 1/2 cup (125ml) dry red wine
  • 400 gram canned diced tomatoes
  • 1 teaspoon ground allspice


Braised lamb meatballs in red wine
  • 1
    Combine lamb, breadcrumbs, cheese, three-quarters of the parsley, eggs and cinnamon in large bowl; season to taste. Roll 1/2-cups of mixture into balls.
  • 2
    Heat oil in deep frying pan; cook meatballs until browned. Remove from pan.
  • 3
    Cook onion and bay leaf in same pan, stirring, until onion softens. Return meatballs to pan with wine; bring to the boil. Reduce heat; simmer, uncovered, until wine has almost evaporated.
  • 4
    Stir in undrained tomatoes and allspice. Simmer, covered, about 15 minutes or until meatballs are cooked through. Serve sprinkled with remaining parsley.

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