Beef meatballs with broad beans & lemon

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

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
Supper
Main course
Spicy
Jewish
Spring
Mediterranean

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