The addition of mature Stilton gives an innovative twist
- to this traditional family dish.
Serving Size: 4
For the meatballs
1 onion roughly chopped
1 clove garlic roughly chopped
3 white bread slices torn into pieces
500 grams/1 lb lamb mince (for a vegetarian alternative 2 x 410grams/15 oz can of butter beans)
125 grams/4 oz extra mature blue Stilton cheese crumbled
For the sauce
1 bunch fresh parsley chopped
2 tablespoons oil
1 onion sliced
175 grams/6 oz mushrooms sliced
400 grams/14 oz can of chopped tomatoes
2 tablespoons tomato puree
150 ml/5 fluid ounces lamb stock (for a vegetarian alternative replace with vegetable stock)
salt and pepper to taste
noodles to serve
1. Preheat the oven to 200 degrees C/400 degrees F/ Gas mark 6. Whiz the chopped onion,
garlic and breadcrumbs into a food processor until evenly crumbed.
2. Transfer the breadcrumb mixture to a bowl and mix in the mince and extra mature Stilton. Stir
in the egg, parsley and seasonings.
3. Shape the mixture into small walnut sized balls, with damp hands, and arrange in a roasting
4. Bake for 20-25 minutes, until browned, and lift out of the pan with a slotted
spoon discarding any fat.
5. Meanwhile, heat the oil and fry thesliced onion until starting to brown. Add the mushrooms
and continue to fry for 2-3 minutes before adding the tomatoes, tomato puree and lamb stock.
Bring the mixture to the boil and simmer for 8-10 minutes, until it starts to thicken.
6. Add the meatballs to the sauce and cook gently for 3-4 minutes, until hot, and serve with noodles.
For the vegetarian starter
Replace the lamb mince (step 2) with the two cans of butter beans, finely blended and the lamb stock
(step 5) with the vegetable stock.
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