Lamb meatballs with broad beans
This protein and fibre-packed dish is a sure-fire winner when it comes to mid-week dinners. It's quick and easy to make, and the lamb meatballs are infused with a lively combination of spices.
- 30 mins preparation
- 20 mins cooking
- Serves 4 - 6
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Ingredients
- 1 red onion, halved lengthwise
- 6 cloves garlic
- 500 g lamb mince
- 40 g raisins, roughly chopped
- Zest 1 lemon
- 1/3 cup mint, chopped, plus extra to garnish
- 1/3 cup parsley, chopped, plus extra to garnish
- 2 tsp cinnamon
- 1 1/2 tsp allspice
- 1/2 tsp ground nutmeg
- 2 tsp sumac
- 1 egg
- 85 g breadcrumbs**
- 1 tsp salt
- 2 tbsp olive oil
- 1 1/2 cups vegetable stock
- 500 g frozen broad beans, lightly boiled in salted water until tender (about 3-4 minutes)
Method
- 1Finely chop half the red onion and mince 2 of the garlic cloves. Place these in a bowl with lamb mince, raisins, zest, mint, parsley, spices, egg, breadcrumbs and salt. Use clean hands to mix well, then roll into small balls.
- 2Heat 1 Tbsp of the oil in a heavy-bottomed frying pan on medium heat and brown the meatballs on all sides. Remove meatballs.
- 3Cut remaining piece of onion in half lengthwise; finely slice. Mince remaining garlic. Heat remaining oil in same frying pan on medium heat and sauté onion and garlic until soft and translucent.
- 4Return meatballs to the pan, pour over the stock and gently simmer until stock reduces to a sauce (about 15 minutes). Add the broad beans and cook again to reheat then serve garnished with mint and parsley.
Notes
**Check label if eating dairy free. Blanching and peeling broad beans can be time-consuming. If you are short on time then substitute the broad beans with peas or leave them out altogether and serve the meatballs with vegetables on the side.
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