Lamb Merguez Meatballs
ANKIT PADMANI
From the pass at some of the country’s most respected kitchens to the buzz of Melbourne’s dining scene, Ankit Padmani has spent over a decade on the tools, honing his craft. His cooking leans on what’s fresh and what's local.
When it comes to his latest venture at Brick Lane Brewing, this means sourcing seasonal produce just across the road at Queen Vic Market. This month, he’s serving up Lamb Merguez Meatballs—peppered with warm spices, gently easing you into these cooler autumn evenings.
LAMB MERGUEZ MEATBALLS
INGREDIENTS
MEATBALLS
1kg lamb mince
1 onion, finely diced
3 garlic cloves , finely chopped
1⁄2tsp sea salt
1⁄2tsp black pepper, ground
1⁄2tsp cumin, ground
1⁄2tsp chilli flakes
TOMATO SAUCE
2kg crushed tomatoes
1tsp cumin, ground
1tsp turmeric powder
1tsp cinnamon powder
1⁄2tsp chilli flakes
1tsp sea salt
1tsp black pepper, ground
METHOD
In a large bowl, combine the lamb mince, diced onion, garlic, salt, pepper, cumin and chilli flakes. Mix thoroughly using clean hands or a mixer until evenly incorporated. Roll into meatballs, approximately 40–50g each, or to your preferred size.
Heat a large pan over medium-high heat. Working in batches to avoid overcrowding, brown the meatballs on all sides until a deep, even colour develops. They do not need to be fully cooked at this stage. Remove from the pan and set aside.
In a large pot, add the crushed tomatoes and place over medium heat. Stir through the turmeric, cinnamon, cumin and chilli flakes, then bring to a gentle simmer. Allow the sauce to cook for 15–20 minutes, stirring occasionally, until the flavours begin to develop and deepen.
Add the browned meatballs to the sauce, ensuring they are evenly submerged. Reduce the heat to low and simmer gently for 30–45 minutes, allowing the meatballs to cook through and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Check the seasoning and adjust as needed, adding more salt if required. If the sauce becomes too thick, loosen with a small amount of water. If it is too thin, continue to simmer uncovered until the desired consistency is reached.
Serve hot with linguini and garnish with crushed pistachios and grated pecorino to your taste.
PAIR IT WITH
The beauty of Barbera is its ability to handle both richness and spice. Enigma's bright acidity brings freshness to the dish, while its dark berry fruit complements the warming notes of cumin, coriander and chilli.