Meatballs, Broad Beans & Yoghurt
Meatballs are a hearty, wintry dish – but with a light tomato sauce, broad beans and yoghurt, they make a great springtime meal. You can substitute the lamb with pork or beef or a mix of both.
Ingredients 23
For The Meatballs
2 tsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
1⁄2 tsp fennel seeds
1⁄4 tsp ground allspice
1⁄2 tsp ground cumin
500 g lamb mince
1 egg, free-range
1 tbsp parsley, chopped
1 tsp preserved lemon, finely chopped
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄8 tsp cayenne pepper
For The Sauce
1 shallot, finely chopped
1 clove garlic, crushed
1 tin diced tomatoes, 400g
1 bay leaf
2 sprigs thyme
1 tbsp olive oil
1 tsp preserved lemon, finely chopped
100 ml vermouth
200 ml chicken stock
1 tbsp dried currants
To Serve
90 g broad beans, blanched, double-peeled
130 g natural yoghurt
1⁄2 bunch parsley leaves, torn, to serve
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Method 5
Heat the in a frypan over medium heat. Add the and and cook for 5-8 minutes or until soft. Add the , , and , and cook for another 2-3 minutes, then remove from the heat and leave to cool slightly.
In a bowl, combine the cooled onion mixture with the , , , , , and , if using. Use your hands to mix everything together well, then shape tablespoonfuls of the mixture into meatballs. Chill in the fridge for 30 minutes to firm them up.
For the tomato sauce, heat the in a frypan or casserole dish over medium heat. Add the and and sweat until soft, about 3-5 minutes. Add the , , and , season with and and simmer for 5 minutes. Finally, add the , and and simmer for another 10-15 minutes.
Meanwhile, heat 1/2 teaspoon of olive oil in a large frying pan over medium-high heat. Add some of the meatballs, being careful not to crowd the pan, and fry for a few minutes on each side until they are browned all over. Remove from the pan and set aside. Wipe out the pan and cook the rest of the meatballs the same way, using the remaining 1/2 teaspoon of olive oil if needed.
Transfer the meatballs to the sauce and cover with a lid. Simmer for 20 minutes or until the meatballs are cooked through. Add the blanched for the last 5 minutes, just to heat through. Drizzle with and scatter over the , then serve.
Cornersmith's tips
To pod and blanch broad beans, start by removing the beans from their pods. Split the pod open by running your thumb along the seam and pop out the beans. Next, bring a pot of salted water to a boil and prepare a bowl of ice water. Add the beans to the boiling water and blanch them for about 2-3 minutes until they turn bright green and slightly tender. Quickly transfer the beans to the ice water to stop the cooking process and preserve their colour. Once cooled, drain the beans and gently pinch each one to remove the tough, pale outer skin, revealing the tender, vibrant green bean inside. The beans are now ready to be added to the recipe.
Helpful tips
What's the secret to making perfectly shaped meatballs?
Can I use frozen broad beans instead of fresh ones, and how should I prepare them?
What can I use as a substitute for vermouth in the sauce?
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Notes
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