Herby Lamb Meatballs and Buttery Mash
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Herby Lamb Meatballs and Buttery Mash

Herby Lamb Meatballs and Buttery Mash

with Roasted Grape Pan Sauce

Rich and flavourful lamb meatballs are elevated tonight with a blistered grape and balsamic pan sauce. On the side, buttery mash and Brussel sprouts complete this comforting and elegant meal that's fast enough for a weeknight, but fancy enough for the weekend!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Lamb

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

7 g


6 g


460 g

Russet Potato

227 g

Brussels Sprouts

¼ cup

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

113 g

Red Onion

1 unit

Beef Broth Concentrate

170 g

Red Grapes

Not included in your delivery

¼ cup


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


3 tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)3515 kJ
Calories840 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate85 g
Sugar22 g
Dietary Fiber10 g
Protein34 g
Cholesterol1115 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher


Cook Potatoes

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.

Prep & Roast Sprouts

Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Halve, peel, then thinly slice half the onion (whole onion for 4ppl). Peel, then mince or grate garlic. Halve grapes. Cut Brussel sprouts in half. Toss Brussels sprouts with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway, until lightly browned, 18-20 min.

Form & Cook Meatballs

While the Brussels roast, combine lamb, breadcrumbs, garlic, and 1/2 tbsp thyme (dbl for 4 ppl) in a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl). Shape lamb mixture into 8 equal-sized meatballs (16 for 4ppl). Transfer meatballs to another parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

Cook Pan Sauce

Heat a large non-stick pan over medium-high heat. When hot, add 1tbsp oil (dbl for 4ppl), then the onions and remaining thyme. Cook, stirring often, until onions soften, 3-4 min. Reduce the heat to medium. Add broth concentrate, grapes, vinegar and 1/2 cup water (dbl for 4 ppl). Cook, stirring occasionally, until grapes soften and mixture is slightly reduced, 4-5 min. Season with salt and pepper.

Mash Potatoes

When potatoes are fork-tender, drain and return them to the same pot. Using a potato masher, mash 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes, until smooth. Season with salt and pepper.

Finish and Serve

Divide mash and Brussels between plates. Top mash with meatballs and spoon over grape pan sauce.

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