Moist lamb meatballs glazed with a creamy dill sauce on top of pasta. Combination of lean lamb mince with unsmoked bacon and spring onions. Add as much sauce as you like and top with some fresh herbs.
- 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
- 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.
- With wet hands, shape the mixture into 30-36 even-sized balls.
- 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.
- 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.
- After a few minutes the sauce would have thickened slightly. Taste and adjust the seasoning.
- Put the meatballs on warmed plates, spoon the sauce over them and garnish with dill.
- Serve with new potatoes, buttered noodles or pasta.
- Don’t let the sauce reduce too much, because it will become quite salty.
- Serving Size: 1 serving
- Calories: 606
- Sodium: 861 mg
- Fat: 49.4 g
- Saturated Fat: 23.8 g
- Carbohydrates: 3.3 g
- Protein: 25.9 g
- Cholesterol: 68 mg