Global Lamb Main course

Lamb Meatballs in Dill sauce


  • 6 spring onions
  • 175g streaky bacon, chopped
  • 1 garlic clove, chopped
  • 1/2 tsp ground cinnamon
  • 454g lamb mince
  • Salt and pepper
  • 3 tbsp olive oil
  • 250ml white wine
  • 2 tsp fresh dill, chopped
  • 250ml double cream


Blend onions, bacon, garlic and cinnamon in a food processor until smooth. Sir in the mince and season. Shape into 15 balls.

Heat oil in a frying pan and fry meatballs until browned. Add wine, cover and simmer for 30 mins. Remove the meatballs and keep warm.

Boil the remaining liquid to reduce slightly. Lower the heat, stir in dill and cream. Stir the mixture over a very gentle heat until sauce thickens. Do not boil.

Pour sauce over meatballs and serve with vegetables.

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