Herby Lamb Meatballs with Buttery Mash
with Roasted Grape Pan Sauce
Rich and flavourful lamb meatballs get a quick coating with a sticky blistered grape and balsamic pan sauce. Buttery Mash and Brussel sprouts spruce up this lamb dinner!
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 Milk, Sesame, Soy, Gluten, Sulphites)
56 g
Red Onion, sliced
1 unit
Beef Broth Concentrate
170 g
Red Grapes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
3
Salt and Pepper*
2.25 tsp
Salt*
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast meatballs and Brussels sprouts). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 1 inch). 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, cut Brussels in half. On a parchment-lined baking sheet, toss Brussels with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway, until lightly brown, 18-20 min. Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then mince or grate garlic. Halve grapes.
In a medium bowl, combine lamb, breadcrumbs, garlic, and 1/2 tbsp thyme (dbl for 4 ppl). Season with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Form lamb mixture into 8 equal-sized meatballs. (NOTE: For 4 ppl, make 16 meatballs.)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then meatballs. Sear, turning meatballs often, until golden-brown all over, 4-5 min. Remove pan from heat. Transfer meatballs to the same baking sheet with Brussels. Continue roasting in middle of oven, until meatballs are cooked through, 6-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)
Meanwhile, drain all but 1/2 tbsp excess fat (dbl for 4 ppl) from pan. Heat the same pan, with excess fat, over medium heat. When pan is hot, add grapes, onions and remaining thyme. Cook, stirring often, until onions soften, 3-4 min. Add broth concentrate(s), 1 tbsp vinegar (dbl for 4 ppl) and 1/3 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 fork or potato masher, mash 2 tbsp butter (dbl for 4 ppl) and 1/4 cup milk (dbl 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.
