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.

2.5 out of 5 stars(9) Rate this recipe

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