Roast Hogget Meatballs in a Creamy Cep Sauce

Recipe details

  • 1hr 15mins
  • Serves 4-6


For the meatballs: 

  • 600g minced hogget (or lamb)
  • 60g dried prunes
  • 40g breadcrumbs
  • 1/2 medium onion, peeled and chopped
  • 1tbsp crushed garlic
  • 1tsp black pepper
  • 1tsp salt
  • 1tsp mace (optional)

For the sauce:

  • 1 large onion, peeled and sliced
  • 200g cep mushrooms, cut in half
  • 100ml medium sweet white wine
  • 200ml lamb stock
  • 500ml double cream
  • 2 cloves garlic, crushed
  • 1tsp cep powder (optional)
  • 1 bouquet garni

Hogget is the word to describe lamb in its second spring, or summer, so over a year old. It’s darker meat with a richer flavour than lamb and we truly love it. We’ve served our hogget meatballs in a creamy mushroom sauce, and if you can’t get your hands on hogget, the best-quality lamb you can afford will do just fine!


Step 1

Pre-heat oven to 200ºC (180ºC Fan). In a large mixing bowl, combine all meatball ingredients. Using your hands mix all the ingredients together really well, squeezing and mashing the mince so everything is nicely combined. Roughly divide the mixture into around 16 – 18 golf ball-sized balls.

Step 2

In a medium pan over medium heat, add your meatballs, in batches if needed, and brown until golden, about 6 to 8 minutes. Set aside. In the same pan, add 1tbsp sunflower oil. Add your onions, garlic, and mushrooms and allow to sweat down, about five minutes.

Step 3

Continue cooking until ingredients begin to caramelise, a further three minutes, then add your white wine. Allow the wine to bubble and reduce for about two minutes. Add lamb stock and allow it to reduce, for a further five minutes. Add your cream, and cep powder if using, and stir vigorously to fully incorporate. Remove from heat.

Step 3

In an ovenproof baking dish, add your meatballs and cover with your cream sauce. Bake in the oven for 30 minutes. Serve with fresh, toasted sourdough.