Dijon Lamb Meatballs and Minted Hollandaise Sauce

Lamb Meatballs
- Combine the lamb mince, onions and Colman’s Dijon Mustard together and form into 50g meatballs or rissoles.
- Place onto a large tray and cook at 180C for 15 minutes or until browned and cooked.
Minted Hollandaise
- Combine KNORR Garde d’Or Hollandaiseand mint together and heat.
Serving Suggestion
- Serve with KNORR Instant Sweet Potato Mash, shredded beans and tomato and cucumber salad.
Tip – Chop the mint up and add to the meatball mix to enhance the mint flavour.

Lamb is popular amongst residents but can be expensive. Meatballs offer a cheaper option. Served with a creamy mint sauce, they are sure to be enjoyed.