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Lamb meatballs with chickpea & potato mash
Lamb meatballs with chickpea & potato mash
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Delicious meatballs with endless serving possibilities.
Ingredients:
  • 600g minced lamb
  • 4 spring onions, finely chopped
  • 125.00 ml loosely packed mint leaves, finely chopped, plus extra leaves, to serve
  • 125.00 ml loosely packed flat-leaf parsley, finely chopped
  • 36.40 gm olive oil
  • 1 onion, thinly sliced
  • 125ml (1/2 cup) dry white wine
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 1kg desiree potatoes, peeled, cut into 2cm pieces
  • 4 cloves garlic
  • 120g (1/2 cup) sour cream
Instructions:
  • For the mash, save 80ml (1/3 cup) of chickpea liquid. Boil chickpeas, potatoes, and garlic in salted water until potatoes are tender, about 10 minutes. Drain before mashing.
  • Prepare delicious meatballs by mixing ground meat, spring onions, and herbs in a spacious bowl. Season generously with salt and pepper. Once combined, shape the mixture into 12 evenly sized balls. Cover and chill in the refrigerator for 10 minutes.
  • Put the potato mixture back in the saucepan. Stir in sour cream and the reserved chickpea liquid. Season with salt, then mash everything together using a potato masher. Cover to keep warm.
  • In a large frying pan, heat oil over medium-high heat. Add meatballs and cook for 4 minutes until lightly browned. Remove meatballs with a slotted spoon. Reduce heat to medium, add onion, and cook for 6 minutes until lightly browned. Pour in wine, simmer for 4 minutes until nearly evaporated. Stir in tomatoes and return meatballs to the pan. Simmer for 12 minutes until meatballs are cooked through and sauce is thickened.
  • Scoop mash and meatballs into bowls and garnish with fresh mint leaves before serving.

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