Spring Meatballs, Artichoke Purée, Peas & Asparagus - Recipe

Herb dappled lamb meatballs served with artichoke purée, steamed peas and asparagus.

Serves

Prep in

10 minutes

Cooks in

35 minutes

These herb dappled lamb meatballs have the wonderful ability to be prepared in advance, lighten up what could be a heavy meal & looking casually artful on a plate.

Should you not be a lamb fan, then use grass fed chicken/turkey/veal/beef/pork mince or a mix.

Key Facts

High in protein
Easy recipe
Effortlessly artful
Nutrient dense

Ingredients

MEATBALLS
600g grass fed mince (I get mine from Swaledale Butchers)
1/2 bunch each mint & parsley
Zest of unwaxed lemon
1 coarsely grated courgette
Pinch of salt & pepper
1/2 tsp cumin

TO SERVE
300g Jerusalem artichokes
1 fist-sized potato
Salt & pepper
2 bunches asparagus
2 cups peas

Preparation

01

Add all the meatball ingredients to a bowl, use your hands to mix well then roll into balls, lay in a baking dish & bake at 200°C for 35 minutes, baste halfway through.

02

Meanwhile chop the artichokes & potato into similar size pieces, bring to a gentle simmer & cook until tender for around 10 minutes. Drain reserving the cooking water, blend to a purée, season & loosen with the water if needed. Leave to one side & warm up quickly to serve.

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03

Trim your asparagus if needs be, add to a pan with the peas & a small splash of water. Cover with a lid & steam for 3 minutes just before everything else is ready.

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