Lamb meatballs and fruity cream sauce

4 servings

Cook delicious lamb meatballs for the Easter table and boil the sauce in the same pan at the end. These lovely meatballs are delicious with mashed potatoes. Preparing the sauce is easy. Try the Mango-pineapple-mint purée from the Bonne purée family, it gives the sauce a wonderful taste.

600 g ground lamb
1 ½ dl roasted onions or 1-2 shallots
3–4 cloves of garlic
½ pot fresh mint or 1 teaspoon dried mint
1 teaspoon of salt
4 tablespoons of lemon-flavored rapeseed or olive oil

Fruity cream sauce:
4 dl double cream
5 dl Bonne Mango-pineapple-mint purée
2–3 tablespoons of soy sauce
ground black pepper
(salt if needed)

Place the ground lamb in a bowl. Add the dried onion to the mixture or peel and chop the shallot. Peel and mince the garlic cloves. Chop the mint if you are using fresh mint. Add all the ingredients and salt and mix the mass until smooth. Roll into small even-sized rounds.

Heat lemon-flavored canola or olive oil in a pan and fry the lamb meatballs all over. Add double cream, mango-pineapple-mint purée, soy sauce and black pepper from the grinder. Turn the pan for about five minutes until the sauce starts to thicken. Check the taste. Add a pinch of salt if needed.

Garnish the portion with mint and serve with mashed potatoes or rice.

Recipe: Hellapoliisi

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