Welcome to Cirio International

Please, choose your country

ITALY
Autentico Italiano dal 1856

TASTE OF ITALY. CIRIO'S ITALIAN RECIPES

Cooking as Italians do

Search

Choose the region by selecting it
from the dropdown menu below.


CIRIO'S QUALITY

Cirio processes only Italian tomatoes and operates an eco-friendly farming system to protect the environment.

All recipes » Main Course

Lamb, fennel and anchovy meatballs Product Of Molise

Cirio products used in this recipe

See all Cirio's products

Ingredients

  • Tomato sauce:
  • 1 onion, finely chopped
  • 1 tsp chilli flakes
  • 2 tbsp of olive oil
  • 800g of Cirio tinned chopped tomatoes
  • 125ml of white wine
  • 250ml of chicken stock
  • 2 bay leaves, torn
  • 1 tbsp of Cirio tomato puree
  • Meatballs:
  • 400g of lamb mince
  • 1 slice of white bread, crusts removed
  • 3 tbsp of milk
  • 5 garlic cloves, crushed
  • 8 anchovy fillets, finely chopped
  • 1 tbsp of fennel seeds,oasted in a dry pan
  • 1 lemon, zested
  • To serve:
  • parsley, chopped
  • spaghetti, or flatbreads

Preparation

This recipe serves 4

  1. 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.
  2. 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.
  3. Make the meatballs by combining the bread with the milk and mashing to a paste with a fork.
  4. 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.
  5. Form into 20 golf ball-sized meatballs.
  6. Brown the meatballs in a frying pan (but not cooked through). Add to the sauce and simmer gently for 5 minutes.
  7. Serve with spaghetti or flatbreads, scattered with the chopped parsley.

Lamb, fennel and anchovy meatballs
by Helen Graves

Courtesy of Great British Chefs www.greatbritishchefs.com