Baked Lamb Meatballs in Tomato & Red Wine Sauce

3 06 2011

Spaghetti and meatballs are a true Italian classic, the antithesis to intimidating food and utterly charming in their simplicity. I recently decided to take things one step further and quietly, so as not to offend all Italian forefathers before me, swop in lamb for beef. Well, as the meatballs quietly bubbled away in their tomato and red wine sauce, the whispers soon built up into a din and left us with a plateful of something that tasted like a kind of miracle. Gorgeous rich red-wine and tomato sauce coating plump herb-filled lamb meatballs over wholewheat spaghetti. Rob even ventured to give this a (very rare) whopping 9/10. ‘Nuf said. Read the rest of this entry »