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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

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  • 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


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