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Photo by: Jonathan Lovekin

Beef meatballs with broad beans & lemon

Print Recipe

4½ tbsp olive oil
350g broad beans, fresh or frozen
4 whole thyme sprigs
6 garlic cloves, sliced
8 spring onions, cut at an angle into 2cm segments
2½ tbsp lemon juice
500ml chicken stock
salt and black pepper

Meatballs:
300g minced beef
150g minced lamb
1 medium onion, finely chopped
120g breadcrumbs
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
1 tbsp baharat spice mix (shop-bought or see recipe, page 299)
1 tbsp ground cumin
2 tsp capers, chopped
1 egg, beaten

Fresh, sharp and very, very tasty, these meatballs are our idea of the perfect spring supper dish. Serve them with Rice and orzo (see page 123) 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.

Serves 4-6, makes about 20 meatballs

(p 196, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

Perfect with

  1. Baharat |
    £3.75

    Baharat

    An aromatic, warming and hugely versatile spice mix

Reviews

{based on 3 reviews}

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  • Shop Gorgeous and tasty
    (17/05/2016) I made these meatballs over the winter and they were brilliant. First and foremost, it's delicious. It had a perfect lemon garlic flavor that really enhanced the fresh herbs. It's also a beautiful dish and a crowd pleaser. It's definitely a one-pot wonder and can be served right in the pan (bonus if it's rustic or cast iron enamel).

    Notes/Tips:
    -I had difficulty finding fresh/frozen fava beans in Atlanta in the winter, so I used frozen Lima beans instead with great results! (Though I'd definitely use fava if their available).
    -Like most meatballs, they developed more and more wonderful flavors when enjoyed as leftovers. In fact I'd consider making them a day in advanced for a dinner party for optimal results. (But still fantastic right off the stove).
    -As for many other Ottolenghi recipes, I always find doing all the prep prior to cooking really helpful. Having a mise en place helps me stay organized. My kitchen also stays cleaner!

    Photo of the end result:
    https://www.instagram.com/p/BCvtsvvwZqe/?taken-by=themdchef
  • Shop Gorgeous and so tasty
    (17/05/2016) I made these meatballs over the winter and they were brilliant. It had a delicious lemon garlic flavor that complimented the fresh herbs.

    Notes/Tips:
    -I had difficulty finding fresh or frozen fava beans in Atlanta in the winter, so I used frozen Lima beans instead with great results.
    -Like most meatballs, they developed more and more flavor as leftovers so I'd consider making them a day in advanced for optimal results (though they were still quite good right off the stove).
    -As for many other Ottolenghi recipes, I always find doing all the prep prior to cooking really helpful. Having a mise en place helps me stay organized. My kitchen also stays cleaner!

    Photo of the end result:
    https://www.instagram.com/p/BCvtsvvwZqe/?taken-by=themdchef
  • Shop Very tasty and fairly simple prep
    (03/12/2015) A good everyday family meal. It was very satisfying here (Western Canada) on a dreary rainy day. Have tried it a few times, substituting whatever nonleafy veg I have on hand.