Saucy Lamb Meatballs
with Creamy Mash
Sweet and sour mini meatballs get the slower cooker treatment without all the waiting. Creamy mash and steamed green beans are natural choices to complete tonight's retro-inspired 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
170 g
Green Beans
4 tbsp
BBQ Sauce
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
6 g
Garlic
170 g
Carrot
2 unit
Green Onion
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and 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. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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, trim green beans. Thinly slice green onions. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then mince garlic.
Combine lamb, breadcrumbs, green onions and half the garlic in a large bowl. Season with salt 1/4 tsp and 1/4 tsp pepper (dbl both for 4 ppl). (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 green beans, carrots, remaining garlic and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until 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. Stir until meatballs are coated.
Divide mashed potatoes between plates. Top with BBQ meatballs, spooning over any remaining sauce from the bowl. Serve veggies alongside.
