
Bill Bailey’s Lamb Meatballs with Butternut and Ginger Sauce
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Bill Bailey
SERVES: –
DIFFICULTY: –
PREP TIME: –
COOKING TIME: –
Ingredients
Meatballs:
400g lamb mince
1 x large clove garlic
2 x medium eggs
50g ground almonds
70g pecorino
1 x handful flat leaf parsley (15g)
I x 1/2 tspn salt
I x 1/2 tspn white pepper
1 x large orange
2 x lemons
1 x lime
Sauce:
500g butternut squash, cubed
4cm of fresh turmeric root
3 inches fresh ginger root
4 large garlic cloves
I birds eye chili
375g yellow tomatoes chopped into chunks
1 x tablespoon garam masala
½ x teaspoon white pepper
1/2 teaspoon Salt
Juice from one large orange
250g thick coconut milk
Olive oil
To serve:
Fresh mint (20g) finely chopped
Natural yoghurt
Pinch sumac
Method:
STEP 1
Put oven on to 220.
STEP 2
Chop the pecorino into chunks and blend it in a mini food processor /spice grinder into fine breadcrumbs . Add the handful of parsley and the 2 garlic cloves and blitz again till all finely ground. Zest the orange , the lemons and the lime and put all of the meatball ingredients in a a large bowl.Mix by hand till all the ingredients are really well and evenly distributed. Lightly grease a baking tray and shape the mixture into golf ball sized balls ( approx. 40g each). Lay onto tray and bake until they turn a light golden colour ( about 12 mins).
STEP 3
Chop the turmeric and ginger into similar sized chunks and blitz I with the garlic and birds eye chilli in a food the food processor. Squeeze the zested orange ( from earlier) for the juice. Add a couple lugs of olive oil to a pan and cook the spice paste and the garam masala for a few minutes over a medium heat till aromatic. Add the butternut squash, tomatoes – cook for a further 5 mins stirring occasionally. Add coconut milk , and orange juice and cook till the butternut squash cubes are soft ( about 15 mins). Blitz the mixture with a stick blender till the sauce is smooth. Season with salt and pepper to taste.
STEP 4
Serve hot meatballs with sauce spooned over and a dollop of natural yoghurt, finely chopped mint and some sumac.
STEP 5
They are good with cous cous or rice. I use the juice from the zested lemon, a chicken stock cube and the rest of the mint/parsley and olive oil to make the cous cous – and slice the remaining lemon and lime as garnish .