Provencal lamb meatballs
Preparation time: 35 min
Cooking time: 30 min
- 800 g minced lamb shoulder
- 1 chopped onion
- 2 cloves of garlic, chopped
- 400 g chopped tomatoes
- 1/4 bunch of coriander, chopped
- 1 tsp. Herbes de Provence
- 50 g flour
- Salt & pepper
- 2 tbsp. olive oil
Mix the meat, onion, garlic, herbs, salt and pepper in a bowl.
Shape into meatballs and lightly dust with flour.
Heat the frying pan at 2/3 of maximum heat and do the water drop test.
Add oil and brown the meatballs, then set aside (you may find it easier to do several batches).
Pour the chopped tomatoes, season, then add the meatballs back to the pan and simmer with the lid on for 30 minutes.
Tips: You can serve your meatballs with flageolet beans or tagliatelle pasta.