This recipe links to the post ‘Saying Sayonara to Salt and Hello to Herbs’
- 1/2 tbsp coconut oil
- 200g tenderstem broccoli
- 200g green beans
- 200g asparagus
- 4 whole thyme sprigs
- 2 garlic cloves, grated
- 1 medium leek, finely chopped
- 1 tbsp lemon zest
- 500ml organic chicken or vegetable stock
- 1/2 tsp freshly ground black pepper or to taste
- 1 1/2 tsp chopped flat-leaf parsley, mint, dill and coriander, to finish
For the meatballs
- 400g minced beef or lamb
- 1 medium leek, very finely chopped
- 2 tbsp each chopped flat-leaf parsley, mint and coriander
- 2 large garlic cloves, crushed
- 1 tsp baharat spice mix
- 2 tsp ground cumin
- 2 tsp capers, finely chopped
- 1 tsp grated lemon zest
- 1 tsp freshly ground black pepper
- To make the meatballs: Melt ½ tsp of coconut oil in a large pan, add the finely sliced leek and grated garlic, cook gently until slightly softened then put in a large bowl and leave to cool.
- Meanwhile prep the leeks and garlic for the sauce.
- Once your sweated garlic and leeks are cool add the rest of the ingredients for the meatballs to bowl, mix well (easiest to do with your hands) then form mini meatballs. (If you try and make these when the garlic & leek are still hot your meatballs won’t hold together.)
- Heat the rest of the coconut oil in the same pan, add the meatballs and quickly brown over a high heat. Remove from the pan then add your leeks and garlic for the sauce. Sweat gently until soft then add your stock, lemon zest and pop the meatballs back in. Cover and leave to simmer gently for 15 minutes then remove the lid.
- If eating straight away add your green beans, broccoli and asparagus recover and cook very gently for another 5 minutes until they are tender. If you are planning to freeze some of the meatballs it’s better to add the veggies fresh when you reheat them.
- Test the sauce for seasoning, add the extra chopped herbs and serve with brown rice or quinoa.