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Succulent Balsamic Lamb Meatballs
with Figgy Mint Sauce
Rich lamb meatballs get a boost of flavour from luxurious balsamic glaze for tonight's lamb roast-inspired dinner. Mashed potatoes, mint sauce and buttery peas all fall in line.
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
2 tbsp
Balsamic Glaze
(Contains Sulphites)
460 g
Russet Potato
170 g
Green Beans
56 g
Green Peas
7 g
Mint
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
50 g
Shallot
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Fig Spread
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Pick mint leaves from stems, then roughly chop. Peel, then mince or grate garlic. Peel, then finely chop shallot. Heat a small pot over medium heat. When hot, add vinegar, fig spread, mint, half the shallots and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, until sugar dissolves, 1 min. Transfer figgy mint sauce to a small bowl. Set aside to cool.
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 cook, combine lamb, panko, balsamic glaze, garlic and remaining shallots 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.**
While meatballs bake, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then green beans, peas 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.
Divide mashed potatoes, balsamic lamb meatballs and veggies between plates. Spoon mint sauce over meatballs.
