Ingredients: 350g minced or ground beef and
350g minced or ground lamb
1 medium onion chopped in even pieces
2 pieces wholemeal bread cut into squares
2 Tablespoons chopped parsley, mint, dill and coriander,
or use dried dill tips and coriander flakes.
2 cloves of garlic, crushed.
2 small or 1 large egg.
4 teaspoons ground cumin
4 teaspoons Baharat spice mix/ or 3 teaspoons Moroccan spice and 1 teaspoon of sumac.
1 teaspoon of salt
Lots of ground black pepper.
Put everything except the meat into a food processor, mix well.
Remove and add to a big bowl with the ground meats.
Mix well.
Form mix, by tossing from hand to hand to mould together, into ping pong sized or smaller balls.
Use a dessertspoon as a measure to keep them even in size.
Place in the fridge to firm up for as long as you like, but 20 mins at least.
Some can be frozen at this stage as there are lots of meatballs!
Sauce:
Heat 2 Tablespoons olive oil in large frying pan.
Add 1 chopped red onion
4 thyme sprigs,
2 crushed cloves garlic
Gently sauté onion, garlic and thyme, add salt and pepper,
Add 3 Tablespoons lemon juice and
2 cups of chicken stock or 1 1/2 cups if not cooking all the meatballs at once
Bring to simmer.
Add meatballs to sauce.
Simmer 20 minutes lid on.
Meanwhile: blanch broccoli florets or edamame beans- set aside.
Chop 2 teaspoons of parsley, mint, dill, and coriander - set aside
Add the vegetables and a handful of baby spinach leaves. Leave the lid off to thicken the sauce.
Add 2 Tablespoons of capers.
After 3-4 minutes serve. Top with the chopped herbs.
Serve with hummus, and pita breads warmed in the oven.
And, or, couscous with diced cooked pumpkin, for colour. I used wholegrain instant couscous.
Top with pine nuts, toasted if you like. Garnish with dill.
A cucumber and yoghurt salad would be brilliant as an extra.
Tastebud heaven!
