Mini Meatballs with Fresh Mint and Broad Beans

Preparation info
  • Serves


    • Difficulty


Appears in
First Impressions

By Josceline Dimbleby

Published 1984

  • About

Pork meatballs taste delicious cold and these spicy ones make a lovely first course, particularly if you are having a fish or a vegetable dish as the main course. Equally, they make a very good buffet or summer lunch dish.


  • 1 lb (450 g) pork, minced
  • 2–3 teaspoons (2–3 x 5


If you have one, put the pork in a food processor and whizz briefly to make it an even smoother mince; otherwise put through the mincer again. Put in a bowl and add the cumin, the chilli powder, the tomato purée, the chopped mint leaves and the whisked egg. Mix together very thoroughly with a wooden spoon, adding salt to season. Using wet hands, form the mixture into small marble-size balls. He