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Lamb Meatballs with Creamy Dill Sauce

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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Do you want to make the best lamb meatballs? You can create your own in a few steps and serve them in a creamy, white wine sauce. Top with fresh dill to finish off the dish.

Ingredients

Units Scale
  • 6 spring onions, finely minced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 2.2lbs lean lamb mince
  • Salt and black pepper, to taste
  • 3 tablespoons olive oil
  • 2 cups dry white wine
  • 4 tablespoons fresh chopped dill
  • 1 cup heavy cream
  • 1/2 tsp cornflour (optional)

Instructions

  1. Combine the minced spring onions, garlic, cinnamon, and lamb mince in a large bowl— season with salt and pepper. Mix well by hand until evenly combined.
  2. Shape the mixture into 30-36 even-sized meatballs.
  3. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Brown the meatballs in batches, ensuring they are evenly cooked on all sides. Remove the meatballs and set them aside.
  4. In the same pan, add the remaining olive oil, if needed, and pour in the dry white wine. Bring to a simmer and scrape any browned bits from the bottom of the pan.
  5. Return the meatballs to the pan, cover, and let them simmer in the wine for about 20 minutes or until cooked.
  6. Remove the meatballs from the pan and keep them warm.
  7. In the same pan, reduce the wine sauce slightly over medium heat. Then, lower the heat and stir in the chopped dill and cream. Cook gently for about 5 minutes; avoid boiling.
  8. [Optional] Dissolve the cornflour in 30ml water and add to the sauce, stirring continuously until it thickens slightly.
  9. Taste and adjust the seasoning. Return the meatballs to the sauce and warm them through.
  10. Serve the meatballs and sauce hot, garnished with additional dill if desired.

Notes

  • If you can’t find fresh dill, use 1 tablespoon dried dill
  • If you cook the sauce long and gently enough, there is no need to make the cornflour slurry.
  • Ideal with buttered noodles, pasta, or new potatoes.
  • Add a pinch of smoked paprika to the meatball mixture for an extra flavor kick.
  • Be careful not to over-reduce the sauce to avoid it becoming too salty.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Pan fry
  • Cuisine: Swedish

Nutrition

  • Serving Size:
  • Calories: 312
  • Sugar: 0.7 g
  • Sodium: 386.5 mg
  • Fat: 15.9 g
  • Saturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 3.2 g
  • Fiber: 0.5 g
  • Protein: 28.4 g
  • Cholesterol: 96.2 mg

Find it online: https://www.greedygourmet.com/lamb-meatballs-with-a-creamy-dill-sauce/