Ingredients
- 500g minced lamb
- Dried thyme
- Small handful of finely chopped parsley
- 2 tablespoons of grated parmesan cheese
- Salt and pepper
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- Olive oil for frying
- 1 tin of tomatoes
- 1 tablespoon of tomato puree
- 1 tablespoon of vegetables stock paste
- 1 carrot, grated (adds extra hidden vegetables and makes the sauce sweeter)
- 2 dried bay leaves
Method
- Combine mince, 1 teaspoon of dried thyme, small handful of finely chopped parsley, 2 tablespoons grated parmesan and salt and pepper
- Roll into large meatballs
- Saute the onion and garlic on a low to medium heat with olive oil until the onion is soft
- Add the meatballs and brown on both sides
- Add a tin of tomatoes to the pan plus a few tins of water, until the meatballs are just covered
- Add 1 tablespoon of tomato paste and 1 tablespoon of vegetable stock paste to the pan and carefully stir until combined
- Add 1 grated carrot to the pan and 2 bay leaves broken into large pieces
- Carefully mix until all the ingredients are combined then turn the heat down to low
- Simmer the meatballs for 30 to 40 minutes or until the sauce has thickened
- Serve meatballs with roasted vegetables or pasta topped with parmesan cheese
Enjoy!