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


Cooking Time: 1 hour
Serves: 4
Difficulty: Intermediate


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
  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.