food for thought

by michelle

meatballs with broad beans

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This recipe comes from Yotam Ottolenghi‘s wonderful cookbook Jerusalem. 


In a large bowl mix 300g (10½ oz) of beef mince, 150g (5¼ oz) of lamb mince, a finely chopped onion, 120g (4¼ oz) of breadcrumbs, 2 tablespoons each of finely chopped parsley, mint, dill and coriander (chop some extra for garnish), 2 crushed cloves of garlic, I tablespoon of baharat (you can buy this spice mix at Middle Eastern stores of make it yourself), 1 tablespoon of ground cumin, 2 teaspoons of finely chopped capers and 1 egg. Season with salt and pepper, mix well and form into meatballs. Using a large pan which has a lid, brown the meatballs in 2 batches in a little olive oil and set aside. While the meatballs are cooking blanch 340g (12 oz) of fresh or frozen broad beans in boiling salted water for 2 minutes. Drain and refresh under cold water. Wipe the pan in which you browned the meatballs and heat some more olive oil. Add 4 sprigs of fresh thyme, 6 sliced cloves of garlic and 8 spring onions cut into short lengths and sauté for 3 minutes. Add the broad beans, 1½ tablespoons of lemon juice, ⅓ of a cup of chicken stock, salt to taste and freshly ground black pepper. Cover and cook over low heat for 10 minutes. Add the meatballs and another 1⅔ cups of stock. Cover and simmer for a further 25 minutes. If there is too much sauce, cook uncovered to reduce a little.


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