Lamb meatballs with broad beans

This protein and fibre-packed dish is a sure-fire winner when it comes to mid-week dinners. It's quick and easy to make, and the lamb meatballs are infused with a lively combination of spices.

By Emma Boyd
  • 30 mins preparation
  • 20 mins cooking
  • Serves 4 - 6
  • Print


  • 1 red onion, halved lengthwise
  • 6 cloves garlic
  • 500 g lamb mince
  • 40 g raisins, roughly chopped
  • Zest 1 lemon
  • 1/3 cup mint, chopped, plus extra to garnish
  • 1/3 cup parsley, chopped, plus extra to garnish
  • 2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1/2 tsp ground nutmeg
  • 2 tsp sumac
  • 1 egg
  • 85 g breadcrumbs**
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 1/2 cups vegetable stock
  • 500 g frozen broad beans, lightly boiled in salted water until tender (about 3-4 minutes)


  • 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.