For the meatballs: Soak the breadcrumbs
in the milk
. In a large bowl, combine the breadcrumb mixture, lamb
, cheese, mustard, paprika
, sambal, garlic, shallots
and some salt and pepper. Form the mixture into about 20 small meatballs.
Heat the oil in a large skillet over medium-high heat. Sear
the meatballs on all sides until browned. Remove from the skillet and set aside.
For the sauce: In the same skillet, saute the onions
until translucent, about 2 minutes. Add the garlic, carrots
and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer
until cooked through, about 20 minutes.
Divide the meatballs among plates and spoon the sauce
on top. Add a spoonful of goat cheese
and sprinkle with parsley
. Serve with Naan