Name: Braised lamb meatballs in red wine
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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