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

serves
6 people

Ingredients

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

Method

To prepare the meatballs; put all the ingredients except the oil into a large mixing bowl and mix well.
Using slightly damp hands shape the mixture into thirty 2.5cm/1inch balls.
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.
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.
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.
Cover and simmer gently for 15-20 minutes. Add the broad beans and cook for 3-4 minutes. Season if required.
Serve piping hot with crusty bread.