LAMB & CARROT MEATBALLS WITH BUTTERBEANS   (serves 3)

Ingredients :

600g lean minced lamb

1 tbsp fresh mint, shredded

1 carrot, peeled and grated

100g plain flour

sea salt & freshly ground black pepper

1 tbsp rapeseed or olive oil

1 large onion, sliced thinly

2 cloves garlic, sliced

2 tsp dried rosemary

200g bacon lardons

750ml tomato passata

1 tbsp tomato ketchup

1 tsp lamb stock powder (or half a lamb stock cube)

400g tin butter beans

fresh parsley, finely chopped.

Method :

1.  Make sure that all the vegetables are prepped and ready to go, before you make up the meatball mix, or the meatballs will stick to their plate as they wait to be browned.

2.   In a large bowl, mix the lamb, mint and carrot together with some seasoning and 4 tbsp cold water.  Form the mixture into balls the size of a walnut.

3.  Take a large freezer bag and mix the flour together with some seasoning.  Roll each meatball in the flour until coated.

4.  Heat the oil in a deep frying pan or wok.  Once hot enough to sizzle the meatballs, add them gently and without crowding.  You may need to brown them in two batches.  Brown them all over and remove with a slotted spoon onto a warm plate.

5.  Once all the meatballs are browned, drain the majority of the fat from the pan and add the onion.  Cook over a moderate heat until softened and turning golden.

6.  Add the garlic and rosemary, cooking until the onion is beginning to caramelise and the garlic is softened.

7.  Add the bacon and continue to cook, stirring frequently, until all the water has cooked out of the bacon and it is beginning to turn golden.

8.  Add the passata, tomato ketchup and the lamb stock powder - (I used Essential Cuisine's superb lamb stock powder) - along with 200ml of water.  Stir well, then add the butter beans and bring to a boil, stirring as it heats through.

9.  Once up to temperature, return the meatballs to the pan and coat with the tomato sauce.  Place a lid on the pan and simmer for 35-45 minutes, stirring occasionally.

10.  Serve sprinkled with the chopped parsley, together with Orzo and peas.

From : http://jennyeatwellsrhubarbginger.blogspot.com