You can decide what to serve with this meal, we found this is equally delicious with pasta, fluffy rice or sandwiched between soft bread for a fun take on a meatball sub.
Finely chop your shallots and onions and add to a heavy bottomed pot. Drizzle generously with your rapeseed oil and fry the onions for 5-10 minutes on a medium heat until soft. Grate a garlic clove over the onions. Allow to fry for 1-2 minutes before adding the rest of the ingredients for the sauce (except the goat’s cheese). Allow to bubble away for 20 minutes, stirring occasionally.
In a mixing bowl, add all the ingredients together for the lamb meatballs. Mush together with your hands to fully combine and roll into golf balls.
Drizzle some more oil into a frying pan and turn the heat to medium/high. Fry the meatballs for 5-8 minutes until browned and crispy. Add the meatballs into your tomato sauce, stirring so they are coated in the rich sauce. Add the goat’s cheese and crumble with your fingers. Cook for a further 10-15 minutes and serve with you chosen carb.