Lamb, fennel and anchovy meatballs

1. Make the sauce by softening the onion in the olive oil until soft but not coloured. Add the chilli flakes and tomato purée and cook, stirring for a minute or so.
2. Add the white wine and let it bubble. Add the chicken stock, tinned tomatoes, bay leaves and some salt and pepper. Bring to a simmer and leave to cook with the lid on (leave a small gap) for 20 minutes. Check the seasoning.
3. Make the meatballs by combining the bread with the milk and mashing to a paste with a fork.
4. Combine this with the minced lamb, fennel seeds, garlic, anchovies and lemon zest. Check the seasoning by frying a small amount in a frying pan. You probably won’t need any salt as the anchovies are salty.
5. Form into 20 golf ball-sized meatballs.
6. Brown the meatballs in a frying pan (but not cooked through). Add to the sauce and simmer gently for 5 minutes.
7. Serve with spaghetti or flatbreads, scattered with the chopped parsley.

Lamb, fennel and anchovy meatballs
by Helen Graves

Courtesy of Great British Chefs www.greatbritishchefs.com