Beef & Lamb Meatballs with Lemon

(Don't gasp in horror, but...) I always loved Ikea meatballs with their special red berry sauce. If you thought they were good - these Ottolenghi meatballs are utterly amazing and (obviously, you may suggest) in a totally different league, especially if you don't eat lots of red meat. Use as lean beef and lamb as possible.


  • 300g Lean Beef
  • 150g Lean Lamb
  • 1 Onion
  • 120g Breadcrumbs
  • 2 large Garlic Cloves
  • 1 tbsp Baharat Spice
  • 1 tsp ground Cumin
  • 2 tsp Capers


  • 350g Broad Beans
  • Thyme
  • 6 Cloves Garlic
  • Lemon Juice
  • 500ml Chicken Stock
  • Spring Onion, chopped

Mix all the meatball ingredients together in a big bowl (using your hands is good, although messy).  Make the meatballs, small in size is better; and leave them in the fridge to firm up a little (overnight would work too)

When you want to eat, heat a large (deep-ish) frying pan with a little Extra Virgin Olive Oil – and when hot, add the meatballs. Fry the Meatballs until properly browned – you want a bit of colour on them, and the sweetness they’ll get accordingly.  [You may need to fry them in batches if you have lots - rest them on a plate while you do the next ones!]

With all the Meatballs browned and on a plate, add the Thyme and Garlic to the same pan you cooked them in – give it a couple of moments with a dash of Oil if necessary, stirring so the Garlic doesn’t burn.  Add the Broad Beans (you can pod half of them beforehand if you want more green colour), the Lemon Juice, and 80ml of the Stock.  Over a low ish heat, give this 10 mins to really get the flavours going.  Then add the rest of the meatballs and the rest of the Stock before cooking gently with a lid on for 25 minutes

By this time, your sauce should have reduced a little and your Meatballs should be totally cooked

Serve this with chunky Bread to mop up the sauce – or with some simple Basmati Rice.  Ripe Tomatoes and some Red Onion are also good with this




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