Syracuse Lamb Meatballs with Napoli Sauce - Chef Recipe by Kritapat Phadungkarn

Ingredients

Meatballs:

1 kg lamb mince
40 g brown onion, finely diced
1 clove garlic, chopped
1 tsp thyme, chopped
1 tsp marjoram, chopped
1 tsp nutmeg
1/4 tsp ground black pepper
1 tsp Dijon mustard
1 egg yolk
10 g Panko breadcrumbs
5 g salt

Napoli sauce:

60 g brown onion
1 clove garlic
500 g tin whole tomatoes
10 g basil
10 g marjoram

Garnish:

Green olives, pitted and halved
Quindillas pepper
Marinated feta cheese
Slices of baguette

Method

Sweat down onion in olive oil with garlic and thyme. Add chopped marjoram and let cool down.

In a mixer with a paddle attachment combine lamb mince, ground nutmeg, black pepper, Dijon mustard, egg, breadcrumbs, salt and onion. Work until the mix binds together.

Roll the mixture into 60g balls.

In a pot, make Napoli sauce by sweating down onion and garlic. Once onion is translucent, add tin of tomatoes and simmer sauce for 45 minutes.

Remove from heat, add basil and marjoram and blend.

To plate:

Warm oven to 180 C.

Sear the meatballs in a pan and then transfer to an ovenproof dish. Spoon Napoli sauce over the meatballs and top with some marinated feta. Bake for 15 minutes.

Garnish with green olives and quindillas. Serve with a slice of baguette.