Lamb meatballs in marinara sauce

Ingredients:

Meatballs:

• olive oil, for cooking

• 250g lamb and pork mince

• 1/2 cup breadcrumbs (reserve some)

• 1/2 white onion, diced

• 1 garlic clove, diced

• 3 basil leaves

• salt

• pepper

• 1/4 teaspoon cinnamon

• pinch of paprika

• pinch of chilli flakes

• pinch of oregano

Marinara sauce:

• splash of olive oil

• 200g tin crushed tomatoes

• 1/2 white onion, diced

• 1 garlic clove, diced

• 1/2 teaspoon cumin

• 1/2 teaspoon cinnamon

• salt

• pepper

• lemon pepper

• pinch of oregano

• pinch of chilli flakes

• 3 basil leaves

• (Optional) 125ml chicken stock

Method:

1. In a large bowl, place the mince and the rest of the meatball ingredients. Once all ingredients are combined with the meat, form them into the size of golf balls and cover them in the reserved bread crumbs. Refrigerate until ready to cook.

2. In a medium sized pot, place a splash of olive oil and all of the marinara sauce ingredients. Bring the mixture to a simmer and cover for 20 minutes. Using a handheld stick blender, par blend the sauce to reach a slightly less chunky consistency.

3. While the sauce simmers, grab a medium sized pan and place in some olive oil. Cook the meatballs until they have browned. Place on paper towel and once all meatballs are browned, finish them in the marinara sauce.

4. Serve with a touch of parsley and a sprinkle of parmesan cheese.