This lamb meatball cawl recipe appeared in this month's Sainsbury's magazine. Often considered the national dish of Wales, cawl is traditionally made with lamb neck, but here chunky lamb meatballs add a lovely juicy twist.
The meatballs are moist and full of flavour and combined with the root vegetable stew, it's the perfect combination. A proper hearty, comforting and warming dish of food...absolutely delicious!
Tips
- Make ahead – make the meatballs and chill in the fridge overnight before frying.
- The cawl will keep in the fridge for up to 3 days or can be frozen. Defrost fully before reheating until piping hot.
- This lamb meatball cawl recipe is easily adapted if you’re cooking for less people.
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Ingredients
- 500g lamb mince (20% fat)
- 80g fresh white breadcrumbs
- 1 medium egg
- 1 clove garlic, crushed
- 15g parsley, leaves finely chopped, plus extra to garnish
- 0.25 tsp freshly ground black pepper
- a pinch of salt
- 2 tbsp vegetable oil
- 1 onion, chopped
- 300g swede, peeled and chopped into 2cm pieces
- 2 large carrots, peeled and cut into 2cm slices
- 400g potatoes, peeled and chopped into 3cm chunks
- 2 large leeks, cut into 2cm rounds
- 2 tbsp plain flour
- 800ml lamb stock (made using 1.5 stock pots or cubes)
- 3 rosemary sprigs and 2 bay leaves, tied as a bouquet garni
To serve (optional):
- shop bought or homemade crusty bread
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Instructions
- Tip the lamb mince into a large mixing bowl. Add the breadcrumbs, egg, garlic, half the parsley, the black pepper and a big pinch of salt. Squish everything with your hands for around 5 minutes then divide into 8 large meatballs.
- Heat 1 tablespoon of oil in a large casserole. Fry the meatballs over a medium-high heat for 6-8 minutes, turning regularly with tongs until evenly golden brown. Remove from the pan and transfer to a plate.
- Heat the remaining oil in the pan. Add the onion, swede, carrots, potatoes and leeks and fry for 5 minutes. Add the flour and cook for 1 minute. Stir in the stock and return the meatballs to the pan with the herbs. Bring to the boil, reduce to a simmer, cover and cook for 1 to 1 hour 15 minutes, or until the swede is cooked through.
- Serve in shallow bowls topped with the remaining parsley. Delicious served with buttered bread, for dunking.
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Lamb Meatball Cawl
Ingredients
- 500g lamb mince (20% fat)
- 80g fresh white breadcrumbs
- 1 medium egg
- 1 clove garlic crushed
- 15g parsley leaves finely chopped, plus extra to garnish
- 0.25 tsp freshly ground black pepper
- a pinch of salt
- 2 tbsp vegetable oil
- 1 onion chopped
- 300g swede peeled and chopped into 2cm pieces
- 2 large carrots peeled and cut into 2cm slices
- 400g potatoes peeled and chopped into 3cm chunks
- 2 large leeks cut into 2cm rounds
- 2 tbsp plain flour
- 800ml lamb stock (made using 1.5 stock pots or cubes)
- 3 rosemary sprigs and 2 bay leaves tied as a bouquet garni
To serve (optional):
- shop bought or homemade crusty bread
Instructions
- Tip the lamb mince into a large mixing bowl. Add the breadcrumbs, egg, garlic, half the parsley, the black pepper and a big pinch of salt. Squish everything with your hands for around 5 minutes then divide into 8 large meatballs.
- Heat 1 tablespoon of oil in a large casserole. Fry the meatballs over a medium-high heat for 6-8 minutes, turning regularly with tongs until evenly golden brown. Remove from the pan and transfer to a plate.
- Heat the remaining oil in the pan. Add the onion, swede, carrots, potatoes and leeks and fry for 5 minutes. Add the flour and cook for 1 minute. Stir in the stock and return the meatballs to the pan with the herbs. Bring to the boil, reduce to a simmer, cover and cook for 1 to 1 hour 15 minutes, or until the swede is cooked through.
- Serve in shallow bowls topped with the remaining parsley. Delicious served with buttered bread, for dunking.
Notes
- Make ahead – make the meatballs and chill in the fridge overnight before frying.
- The cawl will keep in the fridge for up to 3 days or can be frozen. Defrost fully before reheating until piping hot.
- This lamb meatball cawl recipe is easily adapted if you’re cooking for less people.
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