Lamb Meatballs

  • Lamb mince 1.0 kg
  • Onions, diced 150.0 g
  • Dijon mustard 50.0 g

Minted Hollandaise

  1. Lamb Meatballs

    • Combine the lamb mince, onions and Dijon mustard together and form into 50 g meatballs or rissoles.
    • Place onto a large tray and cook at 180 degree Celsius for 15 minutes or until browned and cooked.
  2. Minted Hollandaise

    • Combine KNORR Hollandaise Gluten Free Sauce and mint together and heat.
  3. 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.