Ingredients
Method
1.Finely chop half the red onion and mince 2 of the garlic cloves. Place these in a bowl with lamb mince, raisins, zest, mint, parsley, spices, egg, breadcrumbs and salt. Use clean hands to mix well, then roll into small balls.
2.Heat 1 Tbsp of the oil in a heavy-bottomed frying pan on medium heat and brown the meatballs on all sides. Remove meatballs.
3.Cut remaining piece of onion in half lengthwise; finely slice. Mince remaining garlic. Heat remaining oil in same frying pan on medium heat and sauté onion and garlic until soft and translucent.
4.Return meatballs to the pan, pour over the stock and gently simmer until stock reduces to a sauce (about 15 minutes). Add the broad beans and cook again to reheat then serve garnished with mint and parsley.
**Check label if eating dairy free. Blanching and peeling broad beans can be time-consuming. If you are short on time then substitute the broad beans with peas or leave them out altogether and serve the meatballs with vegetables on the side.
Note
