Meatballs with Broad Beans and Lemons
These mouth-watering meatballs made with beef and lamb mince are the perfect choice when only comfort food will do. All cooked in a pan on the hob with the addition of fresh herbs, currants and onions to the meatballs and cooked in a light broth.
prep time
30 mins
cook time
40 minutes
serves
6 people
Ingredients
For the Meatballs:
- 300g lean beef mince
- 150g lean lamb mince
- 1 small red onion, peeled and finely chopped
- 2 tablespoons each freshly chopped flat-leaf parsley, mint, dill and coriander
- 2 large garlic cloves, peeled and finely chopped
- 1 tablespoon ground cumin
- 2 teaspoons currants or sultanas
- 1 tablespoon rapeseed or olive oil
For the Broth:
- 350g broad beans, fresh or frozen
- 1 tablespoon rapeseed or olive oil
- 1 tablespoon fresh thyme leaves
- 2 large garlic cloves, peeled and finely chopped
- Small bunch spring onions, roughly chopped on the diagonal
- Juice of 1 small lemon
- 450ml good, hot chicken or vegetable stock
Method
- To prepare the meatballs; put all the ingredients except the oil into a large mixing bowl and mix well.
- Using slightly damp hands shape the mixture into thirty 2.5cm balls.
- Heat 1 tablespoon of the oil in a large non-stick frying pan with a lid and cook the meatballs in batches over a medium heat for 5 minutes or until brown all over. Remove the meatballs with a slotted spoon and set aside. Repeat the process with the remaining meatballs.
- Meanwhile, prepare the broth; bring a large pan of water to boil and blanch the beans for 2 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean. Discard the outer shell.
- Heat the remaining oil in the pan used for the meatballs, add the thyme, garlic and spring onions. Cook for 2-3 minutes then add the meatballs, lemon juice and stock.
- Cover and simmer gently for 15-20 minutes. Add the broad beans and cook for 3-4 minutes. Season if required.
- Serve piping hot with crusty bread.
