Welsh Lamb Meatballs in a tomato and leek sauce, with a cheesy crumb topping


  1. For the meatballs mix all the ingredients together and shape into 12-15 meatballs.
  2. In a large non-stick saucepan heat the oil and fry the leeks and garlic for about 4 minutes. Add the rest of the sauce ingredients.
  3. Place the meatballs in the sauce, bring to the boil, carefully transfer to a shallow ovenproof dish.
  4. Mix together breadcrumbs, cheese and chives. Top with breadcrumb mixture and bake for about 25 minutes until topping is golden and meatballs cooked through.
  5. Serve the meatballs with spaghetti and a large mixed side salad.

Recipe Information

Serves 4
Calories 396 kcals
Cooking Time


  • 450g (1lb) lean minced Welsh lamb
  • 30ml (2tbsp) tomato purée
  • 15ml (1tbsp) fresh flat leaf parsley, chopped
  • 15ml (1tbsp) olive oil
  • 2 leeks, washed and finely sliced
  • 1 clove garlic, crushed
  • 400g (approx) can chopped tomatoes
  • 30ml (2tbsp) tomato ketchup
  • 15ml (1tbsp) fresh flat leaf parsley, roughly chopped
  • 15ml (1tbsp) fresh basil, roughly chopped
  • black pepper
  • pinch of sugar
  • 100g (4oz) breadcrumbs
  • 50g (2oz) Cheddar cheese, grated
  • 30ml (2tbsp) fresh chives, snipped

Nutrition Information

  • Calories 396 kcal
  • Energy 1664kj
  • Fat 17.3g
  • Saturates 7.1g
  • Salt 1.74g
  • Iron 4.18mg
  • 5-a-day