Lamb meatball cawl with vegetables recipe

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 255 calories / serving
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Place lean lamb mince into a bowl with garlic, seasoning, fresh parsley and fresh mint.  Mix together thoroughly and shape into around 18 balls.     

Heat oil in a large non-stick pan. Add the meatballs and brown off on all sides. Add the leeks and soften slightly.  Drain off any excess fat and add vegetable stock plus new potatoes and baby carrots. Take care not to squash meatballs and try to submerge potatoes.   

Place lid on pan and simmer for about 30 minutes and then add beans, cabbage and fresh mint.  Submerge mint and cook for 5 minutes. Serve in bowls scattered with extra fresh mint and parsley.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Lamb recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 500g (16oz) lean lamb mince
  • 2 cloves garlic, crushed
  • 2tbsp fresh parsley, roughly chopped
  • 2tbsp fresh mint, roughly chopped
  • 1tbsp olive oil
  • 1 leek, washed and sliced
  • 600ml (1pt) vegetable stock
  • 10 new potatoes, scrubbed and halved
  • 10 baby carrots, scrubbed
  • 50g (2oz) green beans, cut in half
  • Handful spring cabbage, roughly shredded
  • 1 small handful of fresh mint
  • Energy 1055kj 255kcal 13%
  • Fat 14g 20%
  • Saturates 6g 30%
  • Sugars 7g 8%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 13g Protein 18.7g Fibre 4.8g


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