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For the Meatballs:

  • 1 kg Lamb mince
  • Onion (finely diced) 100 g
  • Dijon mustard 50 g

For the Minted Hollandaise Sauce:

For the Mash Potatoes:

  • Water 700 ml
  • Garlic (crushed) 20 g
  • Butter / margarine 110 g
  • Milk (cold) 340 ml
  • Fresh rosemary (finely chopped) 6 g

For the Beans:

  • 900 g Green beans (steamed)
  1. For the Meatballs:

    • Combine the lamb mince, onions and Dijon mustard together and roll into 50 g meatballs.
    • Place onto a large tray and cook at 180 °C for 15 minutes until browned and cooked.
  2. For the Minted Hollandaise Sauce:

    • Combine Knorr Professional Hollandaise Sauce and mint together and heat.
  3. For the Mash Potatoes:

    • Place water, garlic, Knorr Aromat Naturally Tasty and butter/margarine (65 g) in a pot and bring to a boil. Remove from heat.
    • Add the milk and whisk in the Knorr Professional Mash Flakes. Leave covered for 4-5 min.
    • Stir in mashed sweet potato, butter/margarine (45 g) and rosemary and mix well.
  4. For the Beans:

    • Serve with steamed green beans.
  5. Chef's Tips:

    • Be careful not to over mix the mash because it will become sticky.
    • Protein option: Substitute lamb mince with beef or chicken