How to Make Paul Watters’ Lamb Meatballs with Buckwheat and Creamy Pepper Sauce
There are certain dishes that strike the perfect balance between comfort food and restaurant-style elegance, and this flavour-packed recipe from executive chef and Ravish Magazine columnist Paul Watters does exactly that. Combining richly seasoned lamb meatballs, nutty buckwheat, sweet roasted vegetables and a silky cracked black pepper cream sauce, it’s a plate that feels hearty, refined and deeply satisfying.
Paul is known for creating dishes that layer bold flavours with clever simplicity, and this recipe is no exception. The earthy buckwheat provides the perfect base, while the roasted peppers and tomatoes bring sweetness and colour. Finished with a luxurious pepper sauce and fresh coriander, it’s ideal for an impressive dinner at home or a weekend meal when you want something a little special.
Lamb Meatballs
Ingredients
- 500g minced lamb
- 2 garlic cloves, minced
- 1 small shallot or ½ onion, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp fresh coriander, chopped
- 1 egg yolk
- 30g breadcrumbs
- Salt and cracked black pepper
Method
- Add all ingredients to a bowl and mix gently until just combined. Avoid overworking the mixture.
- Roll into golf ball-sized meatballs.
- Heat oil in a frying pan and sear the meatballs until browned on all sides.
- Transfer to an oven preheated to 180°C and cook for 8–10 minutes, or until fully cooked through.
Buckwheat
Ingredients
- 200g buckwheat
- 500ml stock (Paul recommends lamb stock for maximum flavour, though chicken or vegetable also works)
- Pinch of salt
Method
- Rinse the buckwheat thoroughly under cold water.
- Bring the stock to the boil, then add the buckwheat.
- Reduce to a simmer and cook for 10–12 minutes until tender but still with a little bite.
- Drain any excess liquid if needed and season lightly.
Roasted Peppers, Red Onion & Tomato
Ingredients
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red onion, cut into wedges
- 150g cherry tomatoes
- Olive oil
- Salt and pepper
- Pinch of cumin or chilli flakes (optional)
Method
- Toss all vegetables with olive oil, seasoning and optional spices.
- Roast at 200°C for 20–25 minutes until softened and lightly charred.
Creamy Cracked Black Pepper Sauce
Ingredients
- 200ml double cream
- 1 tsp cracked black pepper
- 1 tsp Dijon mustard
- Splash of white wine or stock
- Small knob of butter
- Salt to taste
Method
- In the pan used for the meatballs, deglaze with white wine or stock.
- Add the cream, Dijon mustard and cracked black pepper.
- Simmer gently until the sauce thickens slightly.
- Stir through the butter for shine and richness, then season to taste.
To Finish
Ingredients
- Fresh coriander leaves and tender stems
Assembly
- Spoon the buckwheat onto each plate as a base or use a ring mould for a neater finish.
- Layer the roasted vegetables in the centre.
- Arrange the lamb meatballs around or on top.
- Spoon the pepper sauce through the middle without drowning the dish.
- Finish with picked coriander and an extra twist of cracked black pepper.
Paul’s Tip
“Add a few pomegranate seeds or a squeeze of lemon to cut through the richness—it lifts the whole plate beautifully. And for the stock, I always like to use lamb stock. It’s full of flavour and absolutely delicious.”
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More Recipes From Paul Watters
Salmon Satay Bowl Recipe with Buckwheat and Greens
Peri Peri Chicken Thighs with Couscous and Salad by Chef Paul Watters
Spiced Couscous with Bacon and Egg Recipe by Chef Paul Watters
Thai Pork Meatball Noodle Salad Recipe by Executive Chef Paul Watters
