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Saucy Lamb Meatballs
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Saucy Lamb Meatballs

Saucy Lamb Meatballs

with Creamy Mash

Sweet and sour mini meatballs get the slow-cooker treatment without all the waiting. Creamy mash and steamed broccoli are natural choices to complete tonight's retro dinner.

Family Friendly
Quick Prep

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

Preparation Time30 minutes


serving amount

250 g

Ground Lamb

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

60 mL

Plum Sauce

460 g

Russet Potato

227 g

Broccoli, florets

4 tbsp

BBQ Sauce

(Contains Mustard)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Garlic Puree

2 unit

Green Onion

Not included in your delivery

1 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.38 tsp



Nutrition Values

Calories840 kcal
Fat42 g
Saturated Fat19 g
Carbohydrate92 g
Sugar32 g
Dietary Fiber8 g
Protein35 g
Cholesterol115 mg
Sodium1200 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
Large Bowl
Parchment Paper
Large Non-Stick Pan
Potato Masher


Cook potatoes and prep

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While potatoes boil, cut broccoli into bite-sized pieces. Thinly slice green onions.

Form and cook meatballs

Add lamb, breadcrumbs, half the green onions and half the garlic puree to a large bowl. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl), then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll lamb mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

Cook broccoli

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, remaining garlic puree and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Season with salt and pepper.

Mash potatoes

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) and sour cream into potatoes until smooth. Season with salt and pepper. Set aside.

Coat meatballs

Whisk together BBQ sauce and plum sauce in another large bowl. When meatballs are done, transfer to the large bowl with BBQ sauce mixture and stir to coat.

Finish and serve

Divide mashed potatoes between plates. Top with BBQ meatballs, spooning over any remaining sauce from the bowl. Serve broccoli alongside. Sprinkle remaining green onions over top.