Lamb and oregano meatballs

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Lamb meatballs baked in a rich and spicy tomato sauce, with hunks of fresh bread to sop up all the sauce. A perfect meal for a cold and wet Friday evening.

These meatballs are largely based on a Donna Hay recipe of the same name.

I used ordinary breadcrumbs instead of her suggestion of burghul, and added some pecorino to the meatballs. I baked the meatballs for about 10 minutes rather than frying them.

I also added finely grated onion, carrot and zucchini to the sauce for an extra veggie hit, and sweetened the sauce with balsamic.

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