Milk Poached Lamb Meat Balls

Milk Poached Lamb Meat Balls

For me, cooking has always involved people and my heart. I loved, and still love, the idea of making someone something they can experience and find joy in.  I’m obsessed with flavours and texture. I hope this inspires you and helps you enjoy a simple pleasure called “life”.


Recipe • Sarah Glover
Photography • Luisa Brimble



  • 500g lamb mince
  • Olive Oil or grapeseed Oil
  • 2 onions, diced (1 for the meatballs mixture and 1 to add with tomato sauce) 
  • 1 clove garlic, diced
  • Handful of goat's feta, crumbed
  • Plain flour
  • 2 cups milk
  • 1 tin of whole cherry Italian tomatoes
  • Salt and pepper


  1. In a glass bowl mix the lamb mince, onion, garlic, goat's feta and plain flour, then roll the mixture into balls.
  2. In a large saucepan over medium heat, add the oil and  brown the meatballs, then pour the milk to cover the meatballs
  3. Open the tin of of whole cherry tomatoes and squish these babies on top of the meatballs
  4. Season to taste. Let it simmer and reduce some of the liquid, up to you how much sauce you want to serve it with.
  5. You can serve these with store bought pasta. Follow instructions on the packet.