Monday, April 22, 2013

Beef Meatballs with Fava Beans and Lemon

It's been a while since I veered Middle Eastern, but the allure of fresh fava beans was too much to pass up. These herby meatballs are surprisingly bright and with a little lemon create a dish made for spring.

One year ago: Hash Brown Quiche
Three years ago: Strawberry Lemonade Cupcakes

Beef Meatballs with Fava Beans and Lemon (from Jerusalem)

4 1/2 tbsp olive oil
2 1/3 cups/350g fava beans, fresh or frozen
4 whole thyme sprigs
6 cloves garlic, sliced
8 green onions, cut into 3/4" segments
2 1/2 tbsp lemon juice
2 cups chicken stock
1 1/2 tsp chopped parsley
1 1/2 tsp chopped mint
1 1/2 tsp chopped dill
1 1/2 tsp chopped cilantro
300g ground beef
150g ground lamb
1 medium onion, finely chopped
1 cup/120g bread crumbs
2 tbsp chopped parsley
2 tbsp chopped mint
2 tbsp chopped dill
2 tbsp chopped cilantro
2 cloves garlic, minced
4 tsp baharat spice mix
4 tsp ground cumin
2 tsp capers, chopped
1 egg beaten
3/4 tsp salt
black pepper

1. Place all meatball ingredients in mixing bowl and combine well. Form into Ping-Pong size balls.
2. Heat 1 tbsp olive oil over medium heat in a large frying pan. Sear meatballs on all sides in 2 batches. Set aside.
3. Blanch fava beans in pot of salted boiling water for 2 minutes. Drain and shock with cold water. Remove skins from half of beans.
4. Heat 3 tbsp olive oil over medium heat in large frying pan. Add thyme, garlic, and green onion and saute for 3 minutes.
5. Add unpeeled fava beans, 1 1/2 tbsp lemon juice, 1/3 cup stock, 1/4 tsp salt, and black pepper to taste. Cover and cook over low heat for 10 minutes.
6. Return meatballs to pan. Add remaining stock, cover, and simmer for 25 minutes.
7. Add remaining herbs, remaining 1 tbsp lemon juice, and peeled fava beans. Serve.

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