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6bacon eyes, finely diced
1white onion, finely chopped
1 Tbspolive oil
1 tspdried sage or 2 tsp fresh sage, chopped
1 tspground paprika
4 cupsfreshly diced tomatoes
1 tspbasil, finely chopped
Preheat a fan-forced oven to 180°C. In a medium sized pan on medium/high heat fry onion and bacon in oil for 5 minutes or until onion is tender. Add the sage, paprika, salt and pepper and cook for a further 2 minutes. Remove pan from heat and allow to cool.
In a large mixing bowl, combine cooled bacon mixture, egg and minced lamb and mix well.
Roll the lamb mixture into 12 balls and place onto a baking tray lined with baking paper. Bake for 30 to 40 minutes or until cooked through.
To make the sauce, place diced tomatoes, basil, salt and pepper in a medium sized pan and simmer for 2 to 3 minutes. Add the cooked meatballs and simmer gently for a further 10 minutes.
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