Lamb and sausage meatball
Suggested material offered in store
300gr Stefano's fennel sausage meat (about 4 sausages)
600gr ground lamb
1 clove of garlic, degermed and finely chopped
¾ cup grated pecorino cheese
½ cup unseasoned breadcrumbs
¼ cup Italian parsley, chopped
½ cup milk
Stefano's olive oil
2 cloves garlic, degermed, minced
4 tbsp. Stefano's olive oil
4 x 648ml jars of Stefano's tomato basil sauce or your own
In a 24cm High Granit pot, sauté garlic in oil.
Add tomato sauce and bring to a boil.
Reduce heat and simmer gently.
Mix all ingredients to make meatballs. Shape the meatballs.
Elena smears her hands with olive oil to facilitate the process.
Add the meatballs to the sauce as you go.
Simmer the sauce gently, covered, for 1 hour.
Adjust the seasoning.
Serve with homemade fettucine
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