Totally different flavours going on in this meatball recipe from Honey & Co at Home, but deliciously tasty. Such a good use for broad beans and anything full of dill is always a hit with us.
Wine Suggestion: try to find a fresh Mediterranean inspired white with a bit of zip. Tonight a Carricante from Gulfi on the southern slopes of Mt Etna in Sicily; a mineral undertone, hints of herbs, fresh grapefruit and almonds. We could almost taste the sunshine.
Spring lamb meatballs with broad beans and courgettes – serves 4
FOR THE MEATBALLS:
- 1 leek, trimmed and sliced
- 1 clove of garlic, crushed
- 2 tbsp olive oil
- 250g lamb mince
- 250g beef mince
- 1 tbsp of ground fenugreek
- 1 tbsp of ground coriander
- 1 tsp ground turmeric
- 1 tsp table salt
- a pinch of black pepper
- 1 egg
- 2 tbsp breadcrumbs
- about 10g of dill, chopped
- about 10g of flat-leaf parsley leaves, chopped
- ½ tsp baking powder
FOR THE COOKING LIQUID:
- 3 tbsp olive oil
- 1 large leek, trimmed and roughly sliced
- 2 garlic cloves, peeled and halved
- 2 courgettes, diced
- ½ tsp table salt
- 200g broad beans (we used frozen broad beans)
- 2 bay leaves
- 1 cinnamon stick
- about 10g of dill, chopped
- about 10g of flat-leaf parsley leaves, chopped
Heat the oven to 220C/200C fan/gas 7.
Mix all of the meatball ingredients together in a large bowl. Hands are good for this but you might want to wear gloves to avoid yellow nails. Shape into ping-ball sized meatballs, you should get 12-14. Put the meatballs on a baking tray and bake for 12 minutes, then remove from the oven and allow to cool a bit.
Meanwhile, heat the olive oil for the cooking liquid in a large pot and sweat the leeks, garlic and courgettes for 5-6 minutes, then sprinkle with salt and cook for another 2 minutes. Add the broad beans, bay leaves and cinnamon stick, and sauté for another 5 minutes.
Tip in the seared meatballs with any juices from the tray. Add 500ml of water and bring to the boil. Turn the heat to low, add the chopped herbs and cover the pan. Simmer for 40 minutes, then serve.
(Original recipe from Honey & Co. At Home by Sarit Packer & Itamar Srulovich, Pavillion, 2018.)