BBQ-Glazed Lamb Meatballs
with Roasted Veggie Toss & Dill-Parsley Mayo
- Almond
- Eggs
- Soy
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
These lamb meatballs are bursting with the tried and true flavour of our American spice blend and tangy BBQ sauce. On the side, we've got a bright, oven-baked veggie toss and a herby mayo for a splendid (and low carb) finish. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 clove
garlic
1
carrot
1
parsnip
1
beetroot
1 packet
flaked almonds
(Contains: Almond)
1 packet
lamb mince
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the carrot and parsnip into bite-sized chunks. Cut the beetroot into small chunks. Place the carrot, parsnip and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
In a large bowl, combine the lamb mince, garlic and All-American spice blend. Using damp hands, roll heaped spoonfuls of the lamb mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. Discard the residual fat and wipe out the pan. Return the meatballs to the pan, then add the BBQ sauce and toss to coat.
Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.
Divide the roasted veggie toss and BBQ-glazed lamb meatballs between plates. Spoon over any remaining glaze from the pan. Sprinkle over the toasted almonds. Serve with the dill & parsley mayonnaise.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The BBQ-glazed lamb meatballs are a real highlight, with the glaze and dill-parsley mayo drawing consistent praise; some reviewers found the BBQ sauce a little overpowering and suggest using half, or serving it on the side.
- Ease of prep: Rolling the meatballs is straightforward, and several reviewers noted the recipe comes together quickly; roasting the meatballs instead of pan-frying is a tip one reviewer shared to reduce mess.
- Suggestions: Add a starchy side like roasted potato or couscous to make the meal more filling, and consider adding grated courgette or carrot to the mince mixture to keep the meatballs moist and less dense.
- Next-day meals: At least one reviewer noted the dish kept well and packed some for lunch the following day.
- Portions: Several reviewers felt the mince quantity was not quite enough, particularly for larger households, and added extra vegetables or a potato to bulk the meal out.
