Middle Eastern Lamb Meatballs & Eggs

Serves 4-5

This is a variation on a recipe published by food writer Katrina Meynink that I found here; www.dailylife.com.au/dl-food/food-blogs/blogs/the-kitchen-coquette/the-ultimate-comfort-food-20120508-1yaah.html

It's a beautifully rich dish that is perfect for cold winter nights, however not too bad on a chilly spring evening either. I have tweaked it to my own taste and that of my family by using lamb in place of chicken as well as changes to some of the ingredients and the cooking times / method.





Ingredients

2 tbsp olive oil
1 onion finely chopped
2 cloves garlic finely chopped
2 x 400g tins chopped / crushed tomatoes
1 tsp brown sugar
1/2 punnet of cherry tomatoes, halved
4 eggs
100gm goat's feta
a small handful of parsley leaves chopped
a small handful of coriander leaves chopped

For the Meatballs

1Kg minced lamb
1 red onion finely chopped
2 tsp ground coriander
1 tsp sumac
1 tsp ground cumin
1/2 tsp ground chilli powder (optional)
1 tsp ground sweet paprika
3 garlic cloves finely chopped
1 egg

Method

Pre-heat your oven to 180C

Using your hand, mix the meatball ingredients together thoroughly in a mixing bowl. Roll meatballs using the palms of your hands into small balls slightly larger than a walnut. Place them on a clean tray or plate and into the refrigerator.

In a large heavy based, ovenproof frying pan (or saucepan) that will fit into your oven, heat the olive oil over a medium heat and fry the onion and garlic until soft (4-5 minutes). Remove the mix with a slotted spoon and place in a bowl, set aside. 

Fry the meatballs in batches, constantly agitating the frying pan so that they do not stick. Fry the meatballs until they are brown and place each batch into a bowl until all are browned. Add the tinned tomatoes, brown sugar, cherry tomatoes and chopped parsley into the frying pan and stir for 2-3 minutes over the heat.  Place the meatballs and onion / garlic mixture back into the pan, pushing the meatballs down into the sauce with the back of your spoon.

Continue to cook over the medium heat for 15 minutes. Break four eggs on to the mix and sprinkle the goat's feta on top. Place into the oven and cook for another 15 minutes.

Remove from the oven, sprinkle with the chopped coriander and serve with Lebanese flat bread and a green salad.

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