Make the sauce by softening the onion in the olive oil until soft but not coloured. Add the chilli flakes and tomato purée and cook, stirring for a minute or so.
Add the white wine and let it bubble. Add the chicken stock, tinned tomatoes, bay leaves and some salt and pepper. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Check the seasoning.
Make the meatballs by combining the bread with the milk and mashing to a paste with a fork.
Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. Check the seasoning by frying a small amount in a frying pan. You probably won’t need any salt as the anchovies are salty.
Form into 20 golf ball-sized meatballs.
Brown the meatballs in a frying pan (but not cooked through). Add to the sauce and simmer gently for 5 minutes.
Serve with spaghetti or flatbreads, scattered with the chopped parsley.
Lamb, fennel and anchovy meatballs by Helen Graves