Lamb and Bacon Dumplings
Serves
6-‐8
Meatballs
500g
minced
lamb
6
rashers
bacon,
meat
only
finely
diced
1
egg
1
tbs
oil
800g
canned
diced
tomatoes
or
4
cups
freshly
diced
tomatoes
1
small
onion,
finely
chopped
Sauce
2
tsp
sage,
finely
chopped
1
tsp
ground
paprika
Pinch
of
salt
(op1onal)
Pinch
of
pepper
1
tsp
basil,
finely
chopped
Pinch
of
salt
(op1onal)
Pinch
of
pepper
InstrucBons
Preheat
oven
to
180!
Celsius/350!
Fahrenheit.
In
a
medium
sized
pan
on
medium/high
heat
fry
onion
and
bacon
in
oil
for
5
minutes
or
unBl
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
well.
Roll
the
lamb
mixture
into
12
balls
and
place
onto
a
baking
tray
lined
with
baking
paper.
Bake
in
the
oven
for
30-‐40
minutes
unBl
well
cooked.
To
make
the
sauce,
place
diced
tomatoes,
basil,
salt
and
pepper
in
a
medium
sized
pan
and
simmer
for
2-‐3
minutes.
Add
the
cooked
meatballs
and
simmer
gently
for
a
further
10
minutes.
Serve.
!
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