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Lamb Meatballs In A Feijoada-Style Sauce


Lamb Meatballs In A Feijoada-Style Sauce


Lamb meatballs:

150g of onion, finely chopped
1 garlic clove, crushed
900g of lamb mince
1 tbsp of fresh herbs, such as parsley, marjoram and oregano
1 egg, beaten
5 tbsp of olive oil
freshly ground black pepper

Feijoada sauce:

2 large onions, chopped
1 red pepper, chopped
4 garlic cloves, minced
50g of red lentils
450g of tinned chopped tomatoes
450g of tinned black beans, drained
2 tbsp of rapeseed oil
fresh parsley, chopped


To begin, make the meatballs. Heat 2 tbsp of olive oil in a saucepan over a medium-low heat and add the onion and garlic. Cover and sweat for 4 minutes, until soft and a little golden

Add the lamb mince, sweated onion and garlic, herbs and egg to a bowl and season with salt and pepper. Mix thoroughly until everything is combined and divide the mixture into 24 even meatballs

Add some of the remaining olive oil to a frying pan and place over a medium heat. Add the meatballs and cook until golden all over, cooking in batches if necessary

Meanwhile, make the sauce. Add the oil to a large saucepan and fry the onion, garlic, and red pepper for 2 minutes or until light golden brown

Add remaining ingredients, bring to a simmer and add the browned meatballs. Poach the meatballs in the sauce for 10 minutes until the meatballs are cooked through

Divide between serving bowls and garnish with parsley. Serve with some plain steamed rice

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