Minty lamb meatballs with mash & peas

• Lamb mince500g
• Mint sauce20g
• Brown onions100g
• Free range eggs (15 pack)1
• White potatoes1kg
• Frozen garden peas300g
• Gravy granules30g
• Butter20g

Plus salt and pepper. About £5.63 for the amounts used.

Method

1. 1

   Mix 500g lamb mince, 1 finely chopped onion, 1 egg, 1 tbsp mint sauce and salt. Roll into about 20 meatballs.

2. 2

   Fry in a little oil for 10-12 minutes, turning, until browned and cooked through. Spoon off any excess fat.

3. 3

   Meanwhile, peel 1kg potatoes, boil for 15-20 minutes and mash with 20g butter. Boil 300g frozen peas for 3 minutes.

4. 4

   Make the gravy with 30g granules and 250ml boiling water, pour over the meatballs and serve with the mash and peas.