I’m really feeling Spring this year, you should know. I’m daydreaming of the warm sun and the first tastes of fruits and vegetables we’ve been deprived of for the past 5+ months. 5 months! There’s a little bit of hop in my step come April and a reminder to savor these moments because those who know me know…I do not do the hot weather months of the East.
But there I go, skipping right ahead of the beauty of the now. The beauty in the form of these meatballs. Make them tonight, I promise you won’t be disappointed. Yes you need a lot of spices, yes you need a lot of herbs, but they’re so worth it and easy and worthy of your next dinner guests.
That cookbook, Jerusalem, is my bible in every way. For this recipe I modified the cooking instructions just a tad to accommodate our tiny kitchen and the fact that it and the smoke resulting from frying of any sort do not mix.
Jerusalem Cookbook’s Lamb and Beef Meatballs
You will need:
For the meatballs:
10 oz. ground beef
5 oz ground lamb
1 medium red onion, finely chopped
1 c. breadcrumbs
3 tbsp each-flat-leaf parsley, mint, dill, chopped (save about half to serve atop the finished product)
2 large garlic cloves, crushed
Pinch of each of the following:
1 tsp ground cumin
1 egg, beaten
For the sauce:
2T olive oil
2 large garlic cloves, sliced
8 spring onions, cut into small pieces
1 package of frozen lima beans
juice of 1 lemon
2 cups chicken stock
salt and black pepper
Preheat the oven to 375F. Put all the ingredients (remember, only half the herbs) for the meatballs in a large bowl. Add salt and pepper, mix with your hands and form into balls about the size of ping-pong balls. Coat a large saute pan (you will use this on the stove top later) with olive oil. Carefully place each meatball in the dish and bake for about 25 minutes (until medium rare).
While the meatballs are cooking, prepare the lima beans according to package instructions.
Remove the meatballs from the oven and using tongs set them on a separate plate. Place the pan on the stove-top and heat to medium, adding a bit of oil to coat the bottom if necessary.
Add the garlic and spring onion, and sauté over a medium heat for a minute or two. Add the beans, stock, lemon juice, salt and black pepper. Bring to a simmer and let cook for about 5 minutes.
Return the meatballs to the pan, cover and simmer gently for 20 minutes (hint: remove the lid for the last 5 minutes if it’s a bit too broth-y). Taste the sauce and adjust the seasoning. Top with remaining herbs and serve.