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Saucy Lamb Meatballs
with Creamy Mash
Sweet and sour mini meatballs get the slow-cooker treatment without all the waiting. Creamy mash and steamed broccoli are natural choices to complete tonight's retro dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
60 mL
Plum Sauce
460 g
Russet Potato
227 g
Broccoli, florets
4 tbsp
BBQ Sauce
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
2 unit
Green Onion
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While potatoes boil, cut broccoli into bite-sized pieces. Thinly slice green onions.
Add lamb, breadcrumbs, half the green onions and half the garlic puree to a large bowl. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl), then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll lamb mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, remaining garlic puree and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Season with salt and pepper.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) and sour cream into potatoes until smooth. Season with salt and pepper. Set aside.
Whisk together BBQ sauce and plum sauce in another large bowl. When meatballs are done, transfer to the large bowl with BBQ sauce mixture and stir to coat.
Divide mashed potatoes between plates. Top with BBQ meatballs, spooning over any remaining sauce from the bowl. Serve broccoli alongside. Sprinkle remaining green onions over top.
