Lamb Meatballs with a Creamy Dill Sauce

Lamb Meatballs with a Creamy Dill Sauce

The weather here in the UK has turned for the worse. It’s cold, damp and everything is grey. The sun hangs low in the sky, casting a stark yellow light fooling you into thinking it is 5pm in the afternoon when it is actually only noon. The novelty of shopping while it is dark hasn’t worn off (for me) yet, but Britons find it downright depressing. In times like these I can’t help but turn to food for comfort. What’s more consoling than a bowl of meatballs with pasta? Lamb and dill is a rare pairing, but it works!

If you’re not a fan of red meat you can always make these turkey burgers and serve it with the sill sauce.

P.S. This recipe has been submitted to lovely Ruth’s Presto Pasta Night.

Lamb Meatballs with Creamy Dill Sauce
Serves 6
Preparation: 30 mins – Cooking: 1 hr 10 mins

Lamb Meatballs with a Creamy Dill Sauce

  • 6 spring onions or 50g (2 oz) onion
  • 175g (6 oz) unsmoked rindless streaky bacon, rouchly chopped
  • 1 garlic clove, peeled
  • 1.25ml (¼ tsp) ground cinnamon
  • 700g (1½ lb) lean lamb mince
  • salt and pepper
  • 3 tbsp olive oil
  • 450ml (¾ pint) dry white wine
  • 60ml (4 tbsp) chopped dill or 15ml (1 tbsp) dried dill
  • 300ml (½ pint) double (heavy) cream
  • 2.5ml (½ tsp) corn flour
  1. Put the spring onions, bacon, garlic and cinnamon into a food processor and blend until almost smooth. Add the lamb mince and season with plenty of salt and pepper. Process until well mixed and smooth.
  2. With wet hands, shape the mixture into 30-36 even-sized balls.
  3. Heat the olive oil in a large frying pan and brown the meatballs in batches, then transfer to a shallow ovenproof dish. Pour the wine over the meatballs, cover and bake at 180°C (fan 160°C/350°F/gas 4) for 1 hour.
  4. Pour the cooking liquid into a pan; cover the meatballs and keep warm. Bring the liquid to the boil and boil rapidly until reduced to 300ml (½ pint). Lower the heat and stir in the chopped dill and cream. Stir over a gentle heat for about 5 minutes; do not allow to boil. Mix the cornstarch with a bit of water (about 30ml [2 tbsp]) and slowly add the liquid to the pan, stirring slowly.
  5. After a few minutes the sauce would have thickened slightly. Taste and adjust the seasoning.
  6. Put the meatballs on warmed plates, spoon the sauce over them and garnish with dill.
Serving Suggestion
  • Serve with new potatoes, buttered noodles or pasta.
  • Don’t let the sauce reduce too much, because it will become quite salty.

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  1. Joshthecook says

    The meat balls look good. But just say no to cream sauce. Why would you want to cover up all that great flavor with disgusting heavy cream?

  2. says

    Ruth: It’s always a pleasure to join your PPNs.

    Cindy: This is the first time I heard of people being scared of the flavour or lamb. It’s my favourite meat!

    Happy Cook: You’re right, it is irresistible. Now go and make them youreself. 😉

    Joshthecook: You don’t seem like the saucy kind of guy, but I think it’s a matter of preference. I must admit that the meatballs taste wonderful without the sauce as well!

    Thanks, Rosa.

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