Rosemary Lamb Meatballs and Mash
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Rosemary Lamb Meatballs and Mash

Rosemary Lamb Meatballs and Mash

with Redcurrant Jus, Tenderstem® and Runner Beans

This Rosemary Lamb Meatballs and Mash is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Calorie Smart
High Protein
Cereals containing gluten

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 war 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.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

450 grams


1 sachet(s)

Dried Rosemary

10 grams


(Contains Cereals containing gluten)

200 grams

Lamb Mince

200 grams

All the Greens Veg Sides

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

25 grams

Redcurrant Jelly

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

150 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)2284 kJ
Energy (kcal)546 kcal
Fat17 g
of which saturates8.3 g
Carbohydrate68.3 g
of which sugars15.4 g
Protein32.6 g
Salt1.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Baking Tray
Aluminum Foil
Potato Masher


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Chop the potatoes into 2cm chunks (no need to peel).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.


Make your Meatballs

In a medium bowl, combine the dried rosemary, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. 

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person.

Pop the meatballs onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Cook the Veg

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once the oil is hot, add the greens and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Season with salt and pepper, then transfer to a bowl and cover with foil to keep warm.

Cook the Veg

Once the veg is removed, pop the pan back on medium-high heat with a drizzle of oil. Once hot, add the onion and stir-fry until softened, 4-5 mins. 

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then lower the heat and allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. 

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When the red wine jus has thickened, stir in the redcurrant jelly, then remove from the heat. Add a splash of water if it's a little thick.

Finish and Serve

When everything's ready, share the meatballs between your plates. Spoon over the redcurrant jus. 

Serve the mash and veg alongside. Sprinkle over the cheese to finish.