Minted Lamb Meatballs Recipe
Easy and delicious minted lamb meatballs with a delicious and silky smooth red wine gravy, perfect with mash and peas!
Servings 2 Servings
Calories 780kcal
Ingredients
For the Meatballs:
- 350 g Minced Lamb 12oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 1½ tablespoon Dried Mint
- 1 teaspoon Dried Rosemary
- ¼ teaspoon Salt
- 1 Large Egg Yolk
- 1 teaspoon Cooking Oil
For the Red Wine Gravy!
- 25 g Butter 1 tablespoon + 2 teaspoon
- 175 ml Red Wine ¾ Cup
- 175 ml Lamb Stock ¾ Cup
- 1-2 tablespoon Mint Sauce
- 1 teaspoon Cornflour Cornstarch in the US
Instructions
- Peel and dice the shallot as finely as possible.
- Peel and dice the garlic as finely as you can.
- Add all of the ingredients for the meatballs, with the exception of the oil, to a bowl and mix with your hands until thoroughly combined.Form the meatball mix into 6 meatballs, they should be around 65g each and 5cm (2") in diameter.
- Roll the meatballs in the cooking oil
- Heat a 25cm or 10" frying pan over a medium-high heat and then cook the meatballs, getting them nicely coloured all over. Remove and set aside.
- Return the pan to the heat, and add the butter for the gravy.When the butter begins to foam, pour in the red wine, turn the heat up to high and reduce the wine by half.
- Add the lamb stock and mint sauce and stir to combine. Have a taste of this sauce now and add salt as required.
- Return the meatballs to the pan, then transfer them to the oven and cook at 180°C or 350°F for 17-20 minutes.
- Mix the cornflour with one tablespoon of water.
- Remove the meatballs from the frying pan and stir in the cornflour until the sauce thickens.
- Return the meatballs to the sauce and stir to coat with the gravy.
Video
Nutrition
Serving: 1 | Calories: 780kcal | Carbohydrates: 11g | Protein: 47g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 25g | Cholesterol: 292mg | Sodium: 636mg | Fiber: 1g | Sugar: 4g
