Lamb Meatballs with Peas (4)

Delicious Scandinavian style meatballs from Eleanor Steafel. Serve with mash and pickles, or with fresh tagliatelle.

Lamb Meatballs with Peas (4)
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Lamb Meatballs with Peas (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the lamb mince in a large mixing bowl with the breadcrumbs, egg, cinnamon, mint, fennel seeds and 2 teaspoons of coarse salt. Mix well until it's all evenly combined. Divide into small balls about the size of a ping pong ball. Leave to rest for ten minutes.
  2. Set a large frying pan with a lid over a high heat with a good glug of olive oil. Fry the meatballs in batches, taking care not to overcrowd the pan. Brown them well all over.
  3. Pour off any excess fat and pour in the white wine and hot chicken stock. Bring to a simmer, then put the meatballs back in the pan, pop the lid on, turn the heat down and leave for 15 minutes. Then take the lid off and simmer for a further ten minutes.
  4. Taste and adjust the seasoning (it may well need a good pinch of salt and pepper). Add the peas, cream and lemon juice, stir and bubble for another five minutes until the peas are cooked and the sauce has come together.
  5. To serve, scatter over the parsley and dill.
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