Lemon Myrtle and Cashew-Glazed Lamb Meatballs with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb meatballs infused with aromatic lemon myrtle and a creamy cashew glaze, served over a vibrant medley of roasted root vegetables. This australian-inspired beef (gluten-free) ready in about 90 minutes pairs ground lamb, finely grated lemon myrtle, crushed cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 60 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Toss butternut squash, parsnips, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 25-30 minutes until caramelized and tender.
  2. Step 2: In a bowl, mix lamb, lemon myrtle, cashews, porcini, onion, garlic, 1 tsp salt, and 1/4 tsp pepper. Form into 20 meatballs.
  3. Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sear meatballs for 2-3 minutes per side until browned. Transfer to a baking dish.
  4. Step 4: Combine 1/4 cup water, 2 tbsp soy sauce, and 1 tbsp honey in a saucepan. Simmer for 5 minutes until syrupy. Pour over meatballs and bake for 15 minutes until glazed.
  5. Step 5: Serve meatballs with roasted vegetables and a drizzle of the glaze.

Frequently asked questions

How long does Lemon Myrtle and Cashew-Glazed Lamb Meatballs with Roasted Vegetables take to make?

Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon Myrtle and Cashew-Glazed Lamb Meatballs with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Lemon Myrtle and Cashew-Glazed Lamb Meatballs with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon Myrtle and Cashew-Glazed Lamb Meatballs with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon Myrtle and Cashew-Glazed Lamb Meatballs with Roasted Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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