Saucy Lamb Meatballs (FD)
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
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
¼ cup
Plum Sauce
(May contain Wheat, Crustaceans, Egg, Milk, Mustard, Sesame, Soy, Sulphites)
2 unit(s)
Russet Potato
227 g
Broccoli
4 tbsp
BBQ Sauce
1 unit(s)
Sour Cream
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
2 unit(s)
Green Onion
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
0.38 tsp
Salt*
0.38 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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, Montreal Steak Spice, half the green onions and half the garlic puree to a large bowl. Stir to 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), sour cream and remaining green onions 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.