Lamb Meatballs and Apple-Apricot Chutney
with Bacon Smashed Potatoes- Wheat
- Sulphites
- Mustard
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Crustaceans
- Sulphites
- Tree nuts
Sauces are the star of tonight's dinner! The apple-apricot chutney brings tart sweetness to rich lamb meatballs, while a bacon-maple-Dijon vinaigrette adds another layer of classic Canadian flavours to this tasty dish! Ingredients: Red potato • Ground lamb • Gala apple • Spinach • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Maple syrup • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).
Ingredients
250 g
Ground Lamb
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
56 g
Yellow Onion, chopped
1 unit(s)
Gala Apple
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
400 g
Red Potato
113 g
Baby Spinach
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
2 tbsp
Maple Syrup
100 g
Bacon Strips
56 mL
Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
1.5 tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the top of the oven for 10-12 min, until golden and crispy.**
- Carefully transfer bacon to a paper towel-lined cutting board.
- Meanwhile, remove any brown spots, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and cream into potatoes until slightly mashed. Season with salt and pepper.
- Meanwhile, peel then core apple. Thinly slice half, then grate remaining apple.
- Heat a small pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook 2-3 min, stirring occasionally, until softened.
- Stir in grated apples, apricot spread, half the vinegar, half the maple syrup, 1/8 tsp salt and 1/4 cup (1/3 cup) water.
- Bring to a simmer over high.
- Once simmering, reduce heat to medium-low. Cook 10-12 min, stirring occasionally, until apples are tender and chutney is almost jammy. (NOTE: If chutney gets too dry, add 1/2 tbsp water at a time until desired consistency is reached.)
- Meanwhile, in a large bowl add lamb, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 2 tbsp (4 tbsp) water. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 servings).
- Arrange meatballs on another parchment-lined baking sheet.
- Roast in the top of the oven for 8-10 min, until golden and cooked through.**
- Meanwhile, cut bacon into 1/4-inch pieces.
- In another large bowl, whisk together remaining Dijon, remaining vinegar, remaining maple syrup and 1 tbsp oil (2 tbsp).
- Add half the bacon. Season with salt and pepper, then stir to combine.
- Stir remaining bacon into smashed potatoes.
- To the large bowl with vinaigrette, add spinach and sliced apples, then toss to combine.
- Divide smashed potatoes, meatballs and salad between plates.
- Spoon apple-apricot chutney over meatballs.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The apple-apricot chutney was delicious and worth the extra time; it paired well with the lamb meatballs.
- Ease of prep: Customers appreciated the ease of preparation and straightforward cooking process.
- Suggestions: Consider seasoning the lamb more generously, as some found the meatballs bland.
- Portions: The bacon-smashed potatoes were a tasty addition that complemented the dish well.
