Succulent Balsamic Lamb Meatballs
with Figgy Mint Sauce- Sulphites
- Wheat
- Milk
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.
Ingredients
250 g
Ground Lamb
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
460 g
Russet Potato
170 g
Green Beans
56 g
Green Peas
7 g
Mint
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit
Garlic, cloves
50 g
Shallot
6 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Fig Spread
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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 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.**
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.
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.
Divide mashed potatoes, balsamic lamb meatballs and veggies between plates. Spoon mint sauce over meatballs.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The balsamic glaze in the meatballs and figgy mint sauce created a delicious sweet-savory balance, though some found the sauce too vinegary.
- Ease of prep: Instructions could be clearer; consider using point form for easier step-by-step following.
- Suggestions: Reduce vinegar in the sauce, add mint at the end to keep it fresh, and consider using less sour cream in the mashed potatoes.
- Portions: Some felt the meal was a bit small; adding an extra potato might help make it more filling.
- Vegetables: Steam or boil the green beans and peas for better texture, and cook them separately as peas need less time.
