Australian lamb meatballs in a spiced tomato sauce

sponsored: brought to you by True Aussie Beef & Lamb

At an intimate event with True Aussie Beef & Lamb in November, Chef Moritz Neumann of Graze Restaurant at La Ville wowed guests with his globe-trotting menu of premium beef and lamb dishes. For one of the main courses, Chef Moritz serve these mouthwatering lamb meatballs enriched with foie gras and served in a spiced tomato sauce, offering a mod take on Arabic flavours.

Serves 4

500g Australian lamb mince

100g onion, finely chopped

50g chopped parsley, plus extra to serve

50g chopped coriander, plus extra to serve

1 garlic clove, minced

1 tsp allspice

100g foie gras (optional), diced

2 tbs olive oil

For the sauce

1 onion, sliced into strips

1 garlic clove, minced

2 tomatoes, diced

1 capsicum, sliced

2 tbs tomato paste

100g cooked chickpeas, rinsed, drained

1) To make the meatballs, combine the lamb, onion, garlic, parsley, coriander, allspice and 1 tsp salt together until well combined. Form the mixture into small balls and place a cube of foie gras in the centre of each ball. 2) Heat the olive oil in a non-stick frypan over medium-high heat. Cook the meatballs, in batches, for 4-5 minutes until browned on all sides. Set meatballs aside. 3) In the same pan, cook the onion, stirring, for 3 minutes until softened. Add the garlic and stir for 1-2 minutes until fragrant. Then add the chopped tomato and capsicum and cook, stirring, for 5 minutes. 4) Return the meatballs to the pan, along with the tomato paste and enough water to submerge the meatballs (about 3 cups). Season with salt and pepper. Cover and cook for 20 minutes. Stir in chickpeas, coriander, and parsley right before serving.

For more tempting recipes from True Aussie Beef & Lamb, cook Chef Moritz Neumann’s Australian wagyu beef poke bowls or try Chef Tarek Ibrahim’s lamb shoulder with mango and quinoa salad.