Prep time: 15 minutes
Cook time: 30 minutes
Serves: 18 Meatballs
Recipe #2 in our ‘Yummy Mummy Series’. This is a super quick and easy dinner to whip up using meatballs straight from frozen into the oven for 30mins and dinner is on the table. Once it’s cooked you can also freeze little portions as an easy dinner or lunch when you want to eat well but cbf cooking.
The bone marrow mash is so delicious, if you haven’t tried it before this is a great place to start and kids love it too.
Slice 2 onions and add to a pan on medium heat with a large knob of salted butter. Let that sweat down for 5 minutes then add 2 chopped cloves of garlic and 1 tbsp of finely chopped rosemary and let that caramelise for another 5 – 10 minutes until nice and golden.
In a mixing bowl, add the onions to 1kg of lamp and 1 egg, a generous pinch of salt and pepper and mix. Blitz up 2 slices of stale sourdough to bread crumbs and mix those through. Cook a little ball to check you’ve got enough seasoning and adjust then roll the remainder of the mixture into good ball sized meatballs.
Set oven to 230C and place marrow bones into the oven for 20 minutes. Move onto the other steps but once it is cooked scoop out that marrow and pop into a bowl.
Put 2 tins of chopped tomatoes into an oven proof pan and pop the meatballs into the sauce with the tops exposed so they crisp up. Put the pan into the oven for 30 minutes (note that this cooking time is for frozen so will be slightly less for fresh. Check on at 20 minutes)
While the meatballs are cooking peel and chop the potatoes and boil them until soft (approximately 20 minutes) then drain off the water and return the potatoes to the pot. Add the bone marrow and a knob of butter, generous season of salt and pepper, zest of lemon and the juice of half the lemon, 150ml of milk. Mash and whip through by hand for 5 minutes.
Remove meatballs from the oven once cooked. Place some mash in each bowl and layer up with some sauce then meatballs and some fresh basil, salt, pepper and a squeeze of fresh lemon.
