Sicilian Meatballs Al Forno

Sicilian Meatballs Al Forno

Ingredients:

  • 50g Parmesan cheese
  • 500g spaghetti
  • 500g lamb neck fillet
  • 150g mozzarella
  • 75g breadcrumbs
  • 75g pine nuts
  • ½ a bunch of Parsley
  • 1 lemon
  • 50g raisins
  • 1 teaspoon dried oregano
  • Olive oil
  • 50g sun-dried tomatoes
  • 3 tablespoons balsamic vinegar
  • Extra virgin olive oil

Arrabiata Sauce:

  • 1 onion (preferably red)
  • 2 garlic cloves
  • 2 anchovy fillet
  • 1 red chilli
  • 1 dried chilli
  • 800g chopped tomatoes
  • 1 pinch of ground cinnamon
  • Red wine vinegar
  • 1 teaspoon sugar
  • ½ a bunch of fresh basil

 

Steps:

  1. Preheat the oven at 200ºC.
  2. Soak the raisins in balsamic vinegar for about 5 minutes.
  3. Mince the lamb, then place it into a large bowl.
  4. Chop and add the sun-dried tomatoes, then chop and add most of the parsley.
  5. Add all the breadcrumbs, the lemon zest, pine nuts, soaked raisins and oregano.
  6. Grate in half the Parmesan. Season and mix together well.
  7. Roll and pat the mixture into meatballs of the size of golf balls.
  8. Heat a bit of olive oil in a pan over a high heat. Fry the meatballs until browned on all sides. Set them aside.
  9. For the arrabbiata sauce, peel and finely chop the onion and garlic. Chop the anchovies, then deseed them and chop the fresh chilli.
  10. Heat some olive oil in a pan while on a medium heat.
  11. Add onion, garlic, anchovies and chopped chilli. Crumble in the dried chilli and fry for a few minutes until it becomes soft.
  12. Put in the cinnamon and chopped tomatoes and simmer for about 20 minutes, keeping in mind to stir often.
  13. Add a little bit of red wine vinegar, season with salt and pepper, add the sugar and put in most of the basil.
  14. Put the sauce into an ovenproof dish then dot the meatballs on top.
  15. Tear over the mozzarella and sprinkle over the remaining basil leaves. Grate the rest of the Parmesan on top.
  16. Bake in the oven for about 20 minutes until they become golden and start bubbling.
  17. Meanwhile, cook the spaghetti, then drain and add some extra virgin olive oil and the parsley you are left with.
  18. Serve the meatballs with pasta.

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