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.
Ingredients
250 g
Ground Lamb
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Thyme
6 g
Garlic
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
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
3 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
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.
Divide mash and Brussels between plates. Top mash with meatballs and spoon over grape pan sauce.
