Mini Meatballs with Fresh Mint and Broad Beans

Name: Mini Meatballs with Fresh Mint and Broad Beans
Yield: Serves 6
Ingredients: whole mint leaves, to decorate; 2 tablespoons (2 x 15 ml spoon) tomato purée; a good handful of fresh mint leaves, chopped finely; 2–3 teaspoons (2–3 x 5 ml spoon) ground cumin; 1 teaspoon (5 ml spoon) chilli powder; 1 lb (450 g) pork, minced; salt and black pepper; 3 tablespoons (3 x 15 ml spoon) olive oil; 6 oz (175 g) broad beans (frozen will do); 1 tablespoon (15 ml spoon) lemon juice; 1 egg (size 3), whisked lightly; 1 tablespoon (15 ml spoon) groundnut oil

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Main course
Lunch
Summer

Method

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