Beef Meatballs with Favas

So moist and tasty! I love Ottolenghi.

2 tbsp olive oil
2 1/3 c fava beans (frozen or fresh)
4 thyme sprigs
6 cloves garlic, minced
8 green onions, sliced thin
2 1/2 tbsp lemon juice
2 c chicken stock
Salt and pepper
2 tsp chopped parsley, mint, dill and cilantro

1 lb ground beef
1 medium onion, sliced thin
1 c bread crumbs
2 tbsp each chopped flat leaf parsley, mint, dill and 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

Combine all meatball ingredients in a bowl, until well mixed. Form  into ping pong size balls.

Heat 1 tbsp of oil in a skillet and brown the meatballs all over. Remove and set aside.

Heat the remaining 2 tbsp olive oil over medium heat. Add the thyme, garlic, Favas and green onions and sauté 3 minutes. Add the lemon juice, stock salt and pepper, cover and cook for 10 minutes over low heat. 

Return the meatballs to the pan and add the remaining stock and cover simmering for 25 minutes. Add the herbs and serve.

Serves 4 – 6.

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