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Nutrition Facts
Serving Size 1 (299g) Recipe makes 8 servings The following items or measurements are not included below: chili chili
Calories 609
Calories from Fat 384		(63%)
Amount Per Serving		%DV
	Total Fat 42.8g	65%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 187mg		62%
Sodium 564mg		23%
Potassium 577mg		16%
Total Carbohydrate 22.5g		7%
	Dietary Fiber 1.9g	7%
	Sugars 10.3g
Protein 32.7g		65%
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Great Meatballs of Fire

Recipe #398744 | 1¾ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: JustJanS
Nov 10, 2009

My sister's recipe that she serves with antipasto or tapas style meals. She makes a half recipe usually. Original recipe called for beef, she uses lamb, use whatever you like.

SERVES 8 (change servings and units)

Ingredients

Balls

1 kg ground lamb
2 red onions, diced
1 red chili
4 garlic cloves, crushed
1/4 cup flat leaf parsley, chopped
2 tablespoons fresh thyme leaves, chopped
5 slices bread, crumbed
3 beaten eggs
3 tablespoons Dijon mustard
150 g grated parmesan cheese
salt and pepper

Sauce

400 g Italian tomatoes
1 red chili, roughly chopped
1 red onion, chopped
2 garlic cloves, chopped
2 bay leaves
50 g brown sugar
2 cinnamon sticks
50 ml white vinegar
50 ml extra virgin olive oil
salt and pepper

Directions

1
Balls:.
2
Mix ingredients together and form into walnut-sized balls.
3
Process together the tomatoes, chilli, onion and garlic. To this mixture, add the bay leaves, cinnamon, vinegar, olive oil and salt and pepper.
4
Seal the meatballs in hot oil in a frying pan a few at a time, then top with sauce, cover with foil and bake in a 180c for about 1 hour.

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Featured Reviews for This Recipe

From: French Tart

On Nov 21, 2009

Another fabulous recipe thanks Jan! You can tell your sister that these was VERY much enjoyed today. I made the full amount and put well over half of the meaballs and sauce into the freezer for Christmas, they will make great appetisers. I took the tinfoil off for the last 15 minutes to crisp the top and added a little parmesan. We ate this with penne pasta that had been cooked in a spicy vegetable broth and had a huge green salad on the side. Do NOT omit ONE SINGLE ingredient!! The list looks long, but the results are wonderful - these meatballs have a rich multi-layered flavour with a subtle background heat of chilli. I made mine with half minced lamb and half minced beef - only because I had 500g of each in the freezer! I look forward to serving the remainder of these meatballs for Christmas drinks and nibbles, I will heat them up again and serve them with cocktail sticks with baguette croutons for dipping in the sauce! Made for please make my in the Oz/Kiwi forum, merci encore Jan. FT