Lamb meatballs in a creamy broad bean & dill sauce

Name: Lamb meatballs in a creamy broad bean & dill sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp vegetable or sunower oil; 500 g lamb meatballs; 1 shallot, finely chopped; 2 celery sticks, finely chopped; 300 g couscous; 1 unwaxed lemon, zest and juice; 1 tsp sea salt flakes; ½ tsp ground black pepper; 100 ml white wine; 400 ml full-fat crème fraîche; 20 g pack dill, fronds finely chopped; 200 g broad beans (podded weight)

A really special supper that’s ready in under 45 minutes, thanks to our friend the readymade meatball.

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp vegetable or sunower oil
500g lamb meatballs
1 shallot, finely chopped
2 celery sticks, finely chopped
300g couscous
1 unwaxed lemon, zest and juice
1 tsp sea salt flakes
½ tsp ground black pepper
100ml white wine
400ml full-fat crème fraîche
½ x 20g pack dill, fronds finely chopped
200g broad beans (podded weight)

Heat the oil in a large frying pan or nonstick casserole dish set over a mediumhigh heat. Arrange the meatballs in a single layer and sear on one side for about 5 minutes (without moving), then flip and repeat on the other side (they will not be cooked all the way through at this stage). Use a slotted spoon to transfer to a plate or bowl. Reduce the heat to mediumlow, then gently sauté the shallot and celery for 5 minutes in the remaining oil until softened.
Meanwhile, bring a kettle of water to the boil. In a large bowl combine the couscous, lemon zest and juice, salt and pepper. Pour over 375ml just-boiled water and cover with a clean tea towel. After 6-7 minutes, fluff up the couscous with a fork, then cover again with the tea towel; set aside.
Once the vegetables are soft, increase the heat, pour in the white wine and allow the mixture to bubble for 1 minute before stirring in the crème fraîche. Simmer for 5 minutes, then return the meatballs to the pan or dish and add ¾ of the chopped dill and the broad beans. Simmer for 5-10 minutes until slightly thickened and the meatballs are cooked through with no pink meat remaining; scatter over the remaining dill. Serve with the couscous and a sharply dressed salad alongside, if liked.

Typical values per serving when made using specific products in recipe