Lamb Meatballs with Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

A meatball should be succulent and giving, whether it is sitting in a nest of spaghetti or jammed in a crispy baguette with sauce dribbling out of the end. They should not bounce when thrown at the wall. In this recipe, I like to see them drowned in sauce.


  • 2 large banana shallots
  • 4 garlic cloves
  • 2 tablespoons light olive oil, plus 3 more


To make the sauce, cut a small cross in the bottom of each tomato, then cut out and discard the stem bases. Place the tomatoes in a large mixing bowl. Pour over enough just-boiled water to cover and leave for 1 minute. Pour the water away and unrobe the loose skins from the flesh.

Chop the tomatoes in no particular fashion other than smallish. Put the oil in a large, shallow ovenproof c