Waitrose and Partners
Lamb meatballs in a creamy broad bean & dill sauce

Lamb meatballs in a creamy broad bean & dill sauce

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

3.5 out of 5 stars(5) 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)


  1. 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.

  2. 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.

  3. 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


4,451kJ/ 1,069kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3.5/5)

3.5 out of 5 stars5 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars