Ottolenghi Meatballs with Broad Beans
I have a few of these recipes coming up soon. They are definitely crowd pleasers but the recipes certainly make you work for it!
The ingredient list and time taken is often significant, so i'd call this a weekend meal!
The recipe takes just under 2 hours.
Ingredients
4 Tbs olive oil
1 250g bag frozen broad beans (thawed & peeled)
4 thyme sprigs
6 garlic cloves, sliced
8 spring onions, cut into 3cm segments
2 1/2 Tbs lemon juice
2 cups chicken stock
salt and pepper to taste
1 1/2 tsp chopped parsley, mint, dill and coriander
Meatball:
500g ground beef
500g ground lamb
1 large onion, finely chopped
3/4 cup bread crumbs
4 Tbs parsley, mint, dill and coriander
4 garlic cloves, crushed
7 Tsp baharat spice mix (see below for recipe)
7 tsp ground cumin
4 tsp capers, chopped
2 eggs
1 1/2 tsp salt
Large pinch of pepper
Baharat Spice mix: (Makes 7 tsp)
2 tsp smoked paprika
2 tsp ground cumin
1 tsp black pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp cloves
Method
Mix Meatball ingredients in a large bowl and form large gold ball size pieces and cook off in batches.
In the same pan, heat 3 Tbs oil, add the thyme, garlic and spring onion and saute for 3 mins. Return the meatballs, add the stock and simmer for 25 minutes.
Add the broad beans and cook for another 10 minutes until the sauces reduces and thickens.
Squeeze over the lemon juice and top with herbs.
Serve immediately on white rice or chickpea pilaf (recipe already up)
