We love good Meatballs, Butterbean & Sweet Potato and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Sliced Spring Greens
Small Sweet Potato
Greek Style Natural Yoghurt(ContainsMilk)
Panko Breadcrumbs(ContainsCereals containing Gluten)
Preheat your oven to 220°C. Chop the sweet potato into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press). Pull the mint leaves off their stalks and finely chop (discard the stalks). Drain and rinse the butter beans in a sieve. Put the honey and balsamic vinegar in a large bowl, stir and leave to the side. Put the yoghurt in a small bowl and stir in half the mint and a pinch of salt and pepper.
Pop the sweet potato on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and soft in the middle, 20-25 mins. Turn halfway through cooking. Once cooked, remove from your oven.
Meanwhile, put the lamb mince in a mixing bowl and add a large pinch of salt and pepper, the panko breadcrumbs and the remaining mint. Mix together with your hands until completely combined, then divide into four meatballs per person. Leave to the side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the butter beans and fry until golden, 3-4 mins. TIP: Only stir twice in this time or they won't go golden! Add the spring greens and garlic to the pan and gently stir-fry with the beans until they are tender, 2-3 mins, then transfer the veggie mixture to the large bowl with the dressing, cover with foil and leave to the side.
Put your frying pan back on medium- high heat and add a drizzle of oil. Add the meatballs to the pan and fry cook until nicely browned on the outside and cooked through, 8-10 mins. Turn them every couple of mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Add the sweet potato to the bowl with the greens and butter beans. Mix well to coat and combine. Spoon into bowls and serve with the meatballs on top and finish with a drizzle of minty yoghurt. Enjoy!