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Herby Lamb Meatballs and Buttery Mash

Herby Lamb Meatballs and Buttery Mash

with Roasted Grape Pan Sauce

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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!

Allergens:Sulphites/SulfiteEgg/OeufMilk/LaitSesame/SésameSoy/SojaWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

7 g

Thyme

6 g

Garlic

460 g

Russet Potato

227 g

Brussels Sprouts

¼ cup

Italian Breadcrumbs

(ContainsSulphites/Sulfite, Egg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

113 g

Red Onion

1 unit

Beef Broth Concentrate

170 g

Red Grapes

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

3 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate85 g
Sugar22 g
Dietary Fiber10 g
Protein34 g
Cholesterol1115 mg
Sodium1690 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

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.

6

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