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Sicilian Meatballs Al Forno
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Total Time:
1 hour 10 minutes
Elevate affordable cuts into flavorful meatballs with Sicilian-inspired pasta.
Ingredients:
  • 1 small red onion
  • 50 g raisins
  • 3 tablespoons balsamic vinegar
  • 500 g lamb neck fillet and/or offcuts
  • 50 g sun-dried tomatoes
  • ½ a bunch of fresh flat-leaf parsley
  • 100 g fresh breadcrumbs
  • 50 g pine nuts
  • 1 teaspoon dried oregano
  • 50 g Parmesan cheese
  • olive oil
  • 120 g buffalo mozzarella
  • 500 g dried spaghetti
  • extra virgin olive oil
  • 2 cloves of garlic
  • 2 quality anchovy fillets
  • 1 fresh red chilli
  • 1 small dried chilli
  • 2 x 400 g tins of quality plum tomatoes
  • 1 pinch of ground cinnamon
  • red wine vinegar
  • 1 teaspoon sugar optional
  • ½ a bunch of fresh basil
Instructions:
  • Preheat oven to 200ºC/400ºF/gas 6. Marinate the raisins in balsamic vinegar for 5 minutes. Process lamb in a food processor, transfer to a bowl. Add chopped sun-dried tomatoes, parsley, breadcrumbs, pine nuts, lemon zest, oregano, soaked raisins, and Parmesan. Season, mix well and form 24 meatballs. Brown meatballs in olive oil for 5 minutes. For the arrabbiata sauce, sauté onion, garlic, anchovies, and fresh chilli in olive oil. Add dried chilli, plum tomatoes, cinnamon, and simmer for 20 minutes. Stir in red wine vinegar, sugar if needed, and basil. Pour sauce into a dish, top with meatballs, mozzarella, basil, and Parmesan. Bake for 15-20 minutes. Cook spaghetti, toss with olive oil and parsley. Serve meatballs with pasta and salad.

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