Meatballs with Broad Beans and Lemons Meatballs with Broad Beans and Lemons

Meatballs with Broad Beans and Lemons

These mouth-watering meatballs made with beef and lamb mince are the perfect choice when only comfort food will do.  All cooked in a pan on the hob with the addition of  fresh herbs, currants and onions to the meatballs and cooked in a light broth.

prep time
30 mins

cook time
40 minutes

6 people


  • For the Meatballs

  • :300g/10½oz lean beef mince
  • 150g/5½oz lean lamb mince
  • 1 small red onion, peeled and finely chopped
  • 30ml/2tbsp each freshly chopped flat-leaf parsley, mint, dill and coriander
  • 2 large garlic cloves, peeled and finely chopped
  • Salt and freshly milled black pepper
  • 15ml/1tbsp ground cumin
  • 10ml/2tsp currants or sultanas
  • 15ml/1tbsp rapeseed or olive oil
  • For the Broth

  • :350g/12oz broad beans, fresh or frozen
  • 15ml/1tbsp rapeseed or olive oil
  • 15ml/1tbsp fresh thyme leaves
  • 2 large garlic cloves, peeled and finely chopped
  • Small bunch spring onions, roughly chopped on the diagonal
  • Juice of 1 small lemon
  • 450ml/¾pint good, hot chicken or vegetable stock


  1. To prepare the meatballs; put all the ingredients except the oil into a large mixing bowl and mix well.
  2. Using slightly damp hands shape the mixture into thirty 2.5cm/1inch balls.
  3. Heat 15ml/1tbsp of the oil in a large non-stick frying pan with a lid and cook the meatballs in batches over a medium heat for 5 minutes or until brown all over. Remove the meatballs with a slotted spoon and set aside. Repeat the process with the remaining meatballs.
  4. Meanwhile, prepare the broth; bring a large pan of water to boil and blanch the beans for 2 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean.  Discard the outer shell.
  5. Heat the remaining oil in the pan used for the meatballs, add the thyme, garlic and spring onions.  Cook for 2-3 minutes then add the meatballs, lemon juice and stock.
  6. Cover and simmer gently for 15-20 minutes.  Add the broad beans and cook for 3-4 minutes.  Season if required.
  7. Serve piping hot with crusty bread.


If preferred replace the broad beans with soya beans or canned beans such as butter or chick peas.