Saucy Lamb Meatballs
with Gravy and Green Onion Mash
Rich and flavourful lamb meatballs get a quick coating of creamy, rich pan sauce. Buttery mash and bright peas with corn spruce up this hearty dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Lamb
600 g
Yellow Potato
6 tbsp
Sour Cream
(Contains Milk)
12 g
Garlic
113 g
Corn Kernels
227 g
Green Peas
2 unit
Chicken Broth Concentrate
113 g
Onion, chopped
2 tbsp
All-Purpose Flour
(Contains Wheat)
2 tsp
Dried Thyme
2 unit(s)
Green Onion
Not included in your delivery
4 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
4.5 tsp
Salt*
1 tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Thinly slice the green onion. Peel, then mince or grate garlic.
Meanwhile, combine lamb, thyme, half the green onion and half the garlic in a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper. Form the mixture into 16 1-inch thick meatballs.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil, then meatballs. Sear, turning meatballs often, until golden all over, 4-5 min. Remove pan from heat. Transfer meatballs to a parchment-lined baking sheet. Roast meatballs in middle of oven, until cooked through, 6-8 min.
Carefully wipe down the same pan and heat over medium heat. When hot, add 1 tbsp butter, then the peas, corn and remaining garlic. Cook stirring occasionally until the veggies are softened, 2-3 min. Season with salt and pepper. Set aside.
Reheat the same large non-stick pan over medium. When hot, add 1 tbsp butter then onions. Cook stirring often until the onions soften, 1-2 min. Sprinkle over Flour. Cook, stirring until coated. Add 1 1/4 cup water and the stock concentrates to pan. Cook stirring often until the gravy has thickened slightly, 2-3 min. Add the meatballs to the pan, carefully stirring to coat.
When potatoes are fork-tender, drain and return them to the same pot off the heat. Using a fork or potato masher, roughly mash 2 tbsp butter, sour cream and remaining green onions into potatoes. Season with salt and pepper. Divide the mash, veggies and meatballs with gravy between plates.
