Family friendly

Meatballs, broad beans and yoghurt

Name: Meatballs, broad beans and yoghurt
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1/4 tsp each whole allspice, coriander seeds and cumin seeds; 1/2 tsp fennel seeds; 2 tbs olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 500g lamb mince; 1 egg; 1 tbs chopped flat-leaf parsley leaves; 1 tsp finely chopped preserved lemon rind; Pinch of cayenne pepper; 1/2 cup (90g) podded broad beans, blanched, refreshed, skins removed; 1/2 cup (140g) natural yoghurt; 1/2 firmly packed cup mint, dill and coriander leaves, torn, to serve

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by James Grant and Alex Elliott-Howery

The husband-and-wife team behind Cornersmith café

Oct 15, 2015

Meatballs are a great easy way to your feed your hungry family, and this flavour packed recipe will certainly have them coming back for seconds. Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)

1/4 tsp each whole allspice, coriander seeds and cumin seeds
1/2 tsp fennel seeds
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g lamb mince
1 egg
1 tbs chopped flat-leaf parsley leaves
1 tsp finely chopped preserved lemon rind
Pinch of cayenne pepper
1/2 cup (90g) podded broad beans, blanched, refreshed, skins removed
1/2 cup (140g) natural yoghurt
1/2 firmly packed cup mint, dill and coriander leaves, torn, to serve

Method

1.

Using a mortar and pestle, grind allspice, coriander, cumin and fennel seeds to a fine powder. Heat 1 tbs oil in a small frypan over medium heat. Cook onion and garlic, for 5-8 minutes until soft. Add ground spices and cook for 2-3 minutes until fragrant. Remove from heat. Cool slightly.
2.

In a bowl, combine cooled onion mixture with lamb, egg, parsley, preserved lemon and cayenne. Season. Combine well, then shape tablespoonfuls of the mixture into meatballs. Chill for 30 minutes to firm up.
3.

For the tomato sauce, heat oil in a flameproof casserole over medium heat. Add the eschalot and garlic, and cook for 3-5 minutes until soft. Add tomatoes, bay, thyme and preserved lemon. Season, and simmer for 5 minutes or until reduced slightly, then add the vermouth, stock and currants, and simmer for a further 10-15 minutes until thickened.
4.

Meanwhile, heat 2 tsp oil in a large frypan over medium-high heat. Cook the meatballs in batches for 1-2 minutes each side until browned all over, using remaining oil as needed. Transfer meatballs to the sauce, cover with a circle of baking paper and press onto surface. Cover and simmer over medium-low heat for 15-20 minutes until cooked through. Add broad beans for the final 5 minutes of cooking or until heated through. Drizzle with yoghurt and scatter over herbs to serve.