Meatballs in herb sauce with peas
A traditional Welsh dish of herb-enriched lamb meatballs served in a savory sauce with peas, comfort food that's been nourishing Welsh families for generations.
Serves 4
Mix lamb mince, pork mince, breadcrumbs, herbs, and minced onion. Season with salt and pepper.
Use your hands to combine gently — don't overwork
Roll mixture into 12-16 golf ball-sized meatballs. Roll lightly in flour.
Dampen your hands to prevent sticking
Heat oil in a large pan and brown meatballs in batches. Remove and set aside.
Don't crowd the pan; work in batches
Add stock and tomato puree to the pan, return meatballs, add peas, and simmer for 20 minutes.
The sauce should be rich and coat the meatballs
Use a mix of lamb and pork for the best flavor and texture
Fresh sage is essential for authentic flavor
Serve with mashed potatoes or crusty bread
Use all lamb if you prefer a stronger flavor
Add dried apricots to the sauce for sweetness
Top with a layer of mashed potato and bake for a pie version
Store in fridge for up to 3 days. Freezes well for up to 3 months.
Faggots are a traditional British food, made from offal and herbs. This Welsh version often uses lamb and peas, representing rural Welsh cooking.
You can use all lamb, though pork adds richness and helps bind the mixture.
Yes, prepare the mixture up to 8 hours ahead and refrigerate until ready to cook.
Per serving (350g) · 4 servings total
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