I have been on the road for a month now and have eaten out every single day! I am nearly at the end of my tether of not having a proper home cooked meal. This morning I woke up with one of those slowly germinating headaches. Yes, I know I had one too many last night but you see the thing is when you wake up and you feel fine, you think you have drawn an ace.
Only to be blinded by a sudden onset of sharp yelps from within your head as you slowly pick your way back to the hotel on a hour long journey without even the saving grace of a coffee. Then to face packing an unwieldy amount of bulk into a small suitcase and bit of cursing thrown in, followed by a long trudge across three train lines to the airport because you were an idiot and did not check the routes before making the booking. Finally, when you arrive at the airport, supremely thrilled with yourself about having rallied so well under the circus, they say you are too early for check in! Pah!
All I kept thinking about was that missed coffee, and a grumbling tummy wanting a simple bowl of polenta topped with homemade tomato sauce and a bit of this and that. Really, was that too much to ask for? In my rather grumpy state I was sending many wishes around that someone would catch on. But to no avail. Eventually, I could only manage a steaming bowl chicken soup from Pret that I wrapped myself around while I gave the airport the sardonic eye of a recovering victim.
Anyway, here I am now in Dublin and thanks to some foresight (not mine) I am ensconced in a short stay apartment equipped with a full kitchen (but without any food items). I nipped out to load up on some basic stuff. I am so looking forward to butternut squash soup tomorrow. And, in a week, thankfully, I will be in a proper home with all the comforts of a home kitchen. And, then I cannot wait to go back to my home. :)
Herbed Lamb Meatballs in Homemade Tomato Sauce
The reason I love meatballs, outside of their inherent awesomeness and comfort, is that this dish, in parts as much as in whole, can be made in bulk and frozen up to a month!
If you are freezing the meatballs, then I suggest doing so after the baked stage. They keep for a long while and you can simply drop them straight from the freezer into the hot sauce.
If you make the whole dish and freeze it in sauce that has the advantage of letting the flavors blend and layer slowly over time.
For the meatballs:
2 lbs coarse ground lamb
2/3 cup chopped mixed herbs (I used thyme, basil and rosemary)
6 cloves of garlic, minced
1 medium onion, diced fine
2 tsp chilli flakes
1 egg
lots of fresh ground pepper
salt, pepper and olive oil as needed
For the Tomato Sauce:
1 medium red onion, fine diced
6 cloves of garlic, minced
8 ripe juicy tomatoes or 2 cups homemade tomato sauce
1 cup lamb stock
a few sprigs of rosemary and thyme
salt, pepper and olive oil as needed
Pre heat oven to 400 F.
Mix together the meatball ingredients and season per taste.
Spread olive oil on a baking tray. Shape the meat mixture into 1.5 inch spheres and place on the tray, one inch apart.
Bake for 20 minutes until firmed up on the outside and the juices are released.
Remove and reserve both balls and juice until later for the sauce.
Meanwhile, start on the sauce by sautéing the onions and garlic.
When soft, add salt and pepper and tomatoes.
Tie the herbs with a string and add to the pot. Bring the sauce to a boil and then lower heat to reduce the volume to half.
If you are using previously made sauce you can cut short this time.
Add lamb stock and bring to gentle boil.
Lower heat to medium-lo. gently place the meatballs into the sauce and pour over the drippings.
Let cook for 30 minutes at least upto an hour, adjusting liquids as needed.
Serve over hot polenta or pasta with parmesan shavings.
