A fresh and flavour-packed supper by Honey & Co.

NEED TO KNOW

Cooking Time: 1 hour
Serves: 4
Difficulty: Intermediate

INGREDIENTS

For the meatballs:

• 1 leek, sliced and washed
• 1 clove of garlic, crushed
• 2tbs olive oil
• 250g minced lamb
• 250g minced beef
• 1 tbs ground fenugreek
• 1 tbs ground coriander
• 1sp ground turmeric
• 1tsp table salt
• Pinch of ground black pepper
• 2tbs breadcrumbs
• 1 egg
• ½ small bunch of dill, chopped
• ½ small bunch parsley, chopped
• ½ tsp baking powder

For the cooking liquid:

• 3tbs olive oil
• 1 large leek, roughly sliced and washed
• 2 courgettes, thickly sliced
• 2 garlic cloves, peeled and halved
• 200g podded broad beans
• 2 bay leaves
• 1 cinnamon stick
• ½ small bunch of dill
• ½ small bunch parsley, chopped

METHOD

1. Heat the oven to 200º. In a large bowl, mix all the meatball ingredients together until they are well combined, then shape the mix into 12-14 balls, each about the size of a ping pong ball. Place them on a roasting tray, bake for 12 minutes, remove from the oven and allow to cool a little.
2. In the meantime, make the cooking sauce. Heat the olive oil in a large pot and sweat the leek, onion and courgette together, sprinkle with the salt and cook for about 5-6 minutes. Add the broad beans, bay leaves and the cinnamon stick and saute for a further 5 minutes
3. Add the seared meatballs with any juices that may have formed in the roasting tin, add 500ml of water and bring to a boil. Reduce the heat to a minimum, add the chopped herbs and cover the pan, simmer for 40mins and serve.