These get their influence from all over. The style is Swedish, the peanuts and spicing from West Africa, and the salad from south-east Asia, where the habit of “smacking” cucumbers means that any flavours you pair them with really sink in.
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant and retouching: Sophie BronzePhotograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones.
Take the supersized meatball patty out of the fridge, break it up into 30g-35g pieces and roll these into balls – you should end up with 20-22 meatballs. Put the oil in a large frying pan on a medium-high heat and, once it’s hot, add all the meatballs and cook for 12 minutes, gently turning with tongs, until browned all over and cooked through. Transfer the meatballs to a plate.
Transfer the meatballs and gravy to a large serving bowl. Mix the herbs and peanuts into the cucumber salad, transfer to a small bowl and serve alongside the meatballs.The generous amount of ricotta in these helps make them the most tender of meatballs. Pile them into a soft submarine roll or serve them on top of tagliatelle. The meatballs can be made and cooked up to a day ahead, if you like, and their flavour will only improve with time.
Meanwhile, make the meatballs. Put the remaining garlic in the bowl of chopped onions, then add the lamb, breadcrumbs, ricotta, 60g grated parmesan, egg, dried oregano, parsley, three-quarters of a teaspoon of salt and some black pepper. Work with your hands until well combined, then shape into 24 balls weighing about 50g each.
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