Lamb Meatballs

Whether used as a pasta sauce or as a stand-alone dish with bread and vegetables, our lamb meatballs are the perfect feel-good food!

Preparation

For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.

If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.

Once defrosted, open and discard the packaging in the compost or organic bin.

Reheat the meatballs as follows:

• Heat meatballs and sauce in a pot over medium heat
• Alternatively, heat in the microwave at 800 W for 5 minutes

Stir occasionally and add a little water if needed.

Finishing tips

Always adjust the salt level to your taste! To serve the meatballs with pasta, drain the latter 1 minute before the final cooking point, keeping about an espresso cup of pasta water. Then toss the pasta, water, and sauce in the pan or pot over medium heat for 2 minutes. Pasta or not, grating plenty of Parmesan cheese and a drizzle of olive oil on top is always a good call.

Serving suggestions

For pasta, see above. But a few slices of the bread of your choice to absorb the sauce and wipe the plate nice and clean is also excellent. Or serve with cooked vegetables like cauliflower, potatoes or eggplant.

Ingredients

Lamb meatballs (lamb meat, wheat breadcrumbs, egg, onions, Parmigiano-Reggiano cheese, parsley, garlic, lemon zest, vegetable oil, salt, pepper), tomato sauce (strained tomatoes, carrots, onions, celery, tomato concentrate, sunflower oil, salt, garlic).