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Herby Lamb Meatballs with Pea and Mint Stew

This herby lamb meatballs with pea and mint stew recipe combines tender, flavorful lamb meatballs with a vibrant, lightly seasoned pea and mint stew. Perfect for spring evenings, this dish is both comforting and fresh, with simple ingredients like fresh herbs, garlic, paprika, and sweet peas coming together to create a balanced, wholesome meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing time for extra meatballs 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Lamb Meatballs
  • 500 g lamb mince
  • 3 tbsp fresh mint finely chopped
  • 3 tbsp fresh parsley finely chopped
  • 1 tbsp paprika
  • 1 tsp chili flakes
  • 2 cloves garlic grated
  • to taste salt and black pepper
Pea and Mint Stew
  • 1 large shallot roughly sliced
  • 1 tsp fresh mint leaves roughly chopped
  • 300 ml chicken stock
  • 75 g peas fresh or frozen
  • handful watercress for garnish
  • few leaves mint leaves for garnish

Method
 

Preparing the Meatballs
  1. Combine lamb mince, finely chopped mint, parsley, paprika, chili flakes, grated garlic, salt, and black pepper in a large bowl. Mix gently until evenly combined.
  2. Shape the mixture into evenly sized meatballs. Save some for cooking immediately and freeze any extras on a parchment-lined tray for future use.
Cooking the Meatballs
  1. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the meatballs in batches, ensuring they aren’t crowded.
  2. Cook for about 8 minutes, turning occasionally, until golden brown and crisp on all sides. Remove and set aside.
Making the Pea and Mint Stew
  1. In a separate saucepan, heat 1 tablespoon of olive oil. Add the shallots and soften over medium heat for about 5 minutes.
  2. Add chopped mint leaves and chicken stock. Simmer for 6-7 minutes to reduce slightly.
  3. Add the peas and cook for 2 more minutes until tender but still bright green.
Plating and Serving
  1. Serve the pea stew in shallow bowls. Place meatballs on top and spoon over a little cooking juice.
  2. Garnish with watercress and additional mint leaves before serving.

Notes

  • Meatballs can be frozen uncooked for up to 2 months and cooked directly from frozen.
  • The pea stew is best served fresh; refrigerate leftovers for up to 2 days.