Name: Beef meatballs with broad beans & lemon
Yield: Serves 4 makes about 20 meatballs
Cuisine: Israel
Ingredients: 1 tbsp ground cumin; 1 tbsp baharat spice mix (shop-bought or see recipe); 1 egg, beaten; 2 tsp capers, chopped; 2 tbsp each chopped flat-leaf parsley, mint, dill and coriander, plus ½ tbsp extra of each to finish the dish; 2 large garlic cloves, crushed; 4½ tbsp olive oil; 120 g breadcrumbs; 350 g broad beans, fresh or frozen; 500 ml chicken stock; 2½ tbsp lemon juice; 8 spring onions, cut at an angle into 2 cm segments; 6 garlic cloves, sliced; 4 whole thyme sprigs; 150 g minced lamb; salt and black pepper; 300 g minced beef; 1 medium onion, finely chopped

Preparation info

Serves
4
makes about 20 meatballs

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Fresh, sharp and very, very tasty, these meatballs are our idea of the perfect spring supper dish. Serve them with Basmati rice and orzo and there isn’t need for much else. Whole blanched almonds would be a good addition, for texture. Add them to the pan along with the unshelled broad beans.

Ingredients

4½ tbsp olive oil
350 g broad beans, fresh or frozen
4 whole

Asia
Israel
Jerusalem
Main course
Supper
Spicy
Jewish
Mediterranean
Spring

Method

Place all of the meatball ingredients in a large mixing bowl. Add ¾ teaspoon of salt and plenty of black pepper and mix well with your hands. Form into balls about the same size as ping-pong balls. Heat 1 tablespoon

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of