Lamb meatballs with broad beans, chard and preserved lemon

Lamb meatballs with broad beans, chard and preserved lemon

By
From
Citrus
Serves
4
Photographer
Mowie Kay

I do love dishes that combine both fresh and preserved citrus. Here fresh lemon bestows on the meatballs and greens both depth of flavour and fragrance, whilst the preserved lemon and sumac work to provide the sour notes.

Ingredients

Quantity Ingredient

For the meatballs

Quantity Ingredient
500g minced lamb
50g pine nuts, lightly toasted
50g fine breadcrumbs
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon ground allspice
A pinch ground cinnamon
1/2 teaspoon dried mint
1 egg
50ml cream or thick yogurt
1 lemon, Finely grated zest and juice

For the meatball sauce

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
A large bunch chard, stems and leaves separated and shredded
1 lemon, Finely grated zest and juice
2 garlic cloves, finely chopped
1/2 teaspoon ground allspice
300ml chicken stock
250g shelled broad beans, skinned if you like
a small bunch parsley, finely chopped
a small bunch dill, finely chopped
a small bunch mint, finely chopped

For the yogurt sauce

Quantity Ingredient
200ml greek yogurt
1 preserved lemon, chopped
or Cheat’s preserved lemons (or limes, or oranges …), chopped
1 teaspoon sumac
1 teaspoon dried mint

Method

  1. First make the meatballs. Preheat the oven to 200°C. Put all the ingredients into a bowl, with salt and pepper to taste, and mix thoroughly. Test a small piece of mixture for seasoning by frying in a little oil in a small frying pan, and adjusting the seasoning accordingly. Form the mixture into golf ball-sized pieces, place on a baking tray and bake for around 10–12 minutes.
  2. Meanwhile, make the sauce. Heat the oil in a large flameproof casserole or wide, deep sided frying pan. Add the onion and chard stems with a squeeze of the lemon juice and sauté until softened. Add the lemon zest, garlic and allspice and cook for a couple more minutes. Pour in the stock and bring to the boil. Add the broad beans, chard leaves and two thirds of the chopped herbs. Simmer for 4–5 minutes until the vegetables are tender, then add the baked meatballs and simmer for another few minutes just to meld the flavours. Add the remaining lemon juice to taste and sprinkle with the reserved herbs.
  3. Stir the yogurt sauce ingredients together. Season with salt and pepper. Serve the meatballs with the vegetables and the yogurt sauce on the side.
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