Garlic meatballs in lemon sauce

February 20, 2009 (Last Updated: January 11, 2019)
Garlic meatballs in lemon sauce recipe

If you’ve tried meatballs in tomato sauce and want something just as delicious with different flavours, try garlic meatballs in lemon sauce.

To drink: Go for Topaz Pinot Noir 2007 – it’s both spicy and robust with good length, but in a style that is easy to understand.

Print Recipe

Garlic meatballs in lemon sauce

Serves: 4 - 6
Cooking Time: 5 hrs 20 mins

Ingredients

  • Meatballs

  • 500g minced beef
  • 3 slices bread, finely torn
  • 4 garlic cloves, crushed
  • 30ml (2 tbsp) fresh flat-leaf parsley, chopped
  • 30ml (2 tbsp) fresh mint, chopped
  • 5ml (1 tsp) ground paprika
  • 5ml (1 tsp) salt
  • freshly ground black pepper, to taste
  • 2 large eggs

  • Lemon sauce

  • 700g tomato purée
  • zest of 2 lemons
  • 60ml (¼ cup) lemon juice
  • salt and freshly ground black pepper, to taste
  • 15ml (1 tbsp) fresh thyme, finely chopped
  • 100g haricot beans
  • 250ml (1 cup) water
  • 100g bacon, chopped
  • 20ml (4 tsp) thyme, plus extra to garnish
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 150°C.

2

For the meatballs, combine all the ingredients and form golf ball-sized balls. Place them in a baking dish.

3

For the sauce, combine all the ingredients and spoon the sauce over the meatballs. Cover and bake for 3 hours. If the meatballs get a little dry, stir about 125ml (½ cup) water through the sauce.

4

Cook the beans over a low heat in the water for about 2 hours. Add the bacon and thyme. Season and cook for 30 minutes.

5

Spoon the meatballs on top of the beans, garnish with thyme and serve.

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February 20, 2009 (Last Updated: January 11, 2019) By
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