1/2 tablespoon coconut oil
200g tenderstem broccoli
200g green beans
4 whole thyme sprigs
2 garlic cloves, grated
1 medium leek, finely chopped
1 tablespoons lemon zest
500ml organic chicken or vegetable stock
1/2 teaspoon freshly ground black pepper or to taste
1 1/2 teaspoon 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 tablespoons each chopped flat-leaf parsley, mint and coriander
2 large garlic cloves, crushed
1 teaspoon baharat spice mix
2 teaspoon ground cumin
2 teaspoons capers, finely chopped
1 teaspoon grated lemon zest
1 teaspoon freshly ground black pepper
Melt 1/2 teaspoon 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.