Milk Poached Lamb Meat Balls

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 
 

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”.

 
 

Ingredients

500 g lamb mince
1 onion, diced
1 clove garlic, diced
handful of crumbled goat's feta
1/3 cup plain flour
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olive oil or grapeseed oil
1 onion, diced
2 cups milk
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1 x 400 g tin cherry tomatoes
salt and freshly ground black pepper
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pasta (optional)
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Equipment:
Large frying pan or heavy-based pot

Feeds 6

Directions

1: Light your fire and let it burn down until you obtain a medium heat. Mix together the lamb mince, onion, garlic, goat's feta and flour in a glass bowl, then roll the mixture into meatballs about the size of golf balls.

2: Heat a good splash of oil in a large frying pan or pot over the coals of your fire. Add the meatballs and cook until nicely browned, then add the onion and pour the milk over to cover the meatballs.

3: Open the tin of cherry tomatoes and squish these babies on top of the meatballs. Season to taste, then let it simmer until the liquid has reduced to your preferred consistency – it’s up to you how much sauce you want to serve with the meatballs. 

4: You can serve the meatballs and sauce with dried pasta. Just follow the cooking instructions on the packet (or make your own fresh pasta).