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Succulent Balsamic Lamb Meatballs
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Succulent Balsamic Lamb Meatballs

Succulent Balsamic Lamb Meatballs

with Figgy Mint Sauce

Rich lamb meatballs get a boost of flavour from luxurious balsamic glaze for tonight's lamb roast-inspired dinner. Mashed potatoes, mint sauce and buttery peas all fall in line.


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

Preparation Time40 minutes


serving amount

250 g

Ground Lamb

2 tbsp

Balsamic Glaze

(Contains Sulphites)

460 g

Russet Potato

170 g

Green Beans

56 g

Green Peas

7 g


¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 unit

Garlic, cloves

50 g


6 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Fig Spread

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat42 g
Saturated Fat24 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber8 g
Protein35 g
Cholesterol130 mg
Sodium370 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.


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


Make figgy mint sauce

Before starting, preheat the oven to 425°F. Wash and dry all produce. Pick mint leaves from stems, then roughly chop. Peel, then mince or grate garlic. Peel, then finely chop shallot. Heat a small pot over medium heat. When hot, add vinegar, fig spread, mint, half the shallots and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, until sugar dissolves, 1 min. Transfer figgy mint sauce to a small bowl. Set aside to cool.

Cook potatoes

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.

Form and bake meatballs

While potatoes cook, combine lamb, panko, balsamic glaze, garlic and remaining shallots 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 veggies

While meatballs bake, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then green beans, peas and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until 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.

Finish and serve

Divide mashed potatoes, balsamic lamb meatballs and veggies between plates. Spoon mint sauce over meatballs.

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