These Jerusalem Meatballs with lima beans and lemon are a family favorite in my home. If you enjoy creating satisfying and memorable meals, this recipe definitely fits the bill!
I was never a fan of lima beans before this dish. And now, I am a convert for life! Seriously, I had no idea how rich, creamy, and flavorful they could be. The Baharat Spice Mix, the lemon, and fresh herbs simmer to enhance this lowly bean into the super star of this meal. Don’t believe me? Try it, try it, you will see…
This is the perfect weekend meal. Meatballs can be a time-consuming undertaking, but if you follow the prep-steps this recipe comes together smoothly. Trust me, it’s worth the upfront time chopping and mixing to have everything ready to go.
When my husband gifted me “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi a few years ago, I knew it was a book he wanted as badly as I did. He’s made more meals out of this one than I have. That’s a first! However, many of the recipes in this cookbook have now become central to planning feasts when we entertain. I highly recommend this cookbook to anyone who enjoys cooking, and exploring Middle Eastern flavors.
This recipe has been lightly adapted and is a double batch of the original. I like making this is large portions because it freezes and reheats beautifully. And, if you’re going to the effort of meatballs, you might as well plan on enjoying them more than once.
Here’s a list of PREP STEPS that will make pulling together this recipe more time efficient:
– Gather all the ingredients on your countertop or table.
– Get out 2 large skillets with lids, 2 cookie sheets, measuring cup, teaspoon and tablespoon.
– Chop all the fresh herbs.
– Peel garlic, mince and slice.
– Cut green onions.
– Dice the onions small. A word of warning, if you chop them too large, the meatballs will be hard to form and keep together while they cook.
– Prepare Baharat Spice Mix.
– Squeeze lemon juice.
– If you are using bullion for your chicken stock, heat your water and make the stock.
– Place frozen Lima beans in a colander and rinse with warm water to defrost.
– Beat eggs in small bowl.
Jerusalem Meatballs
Ingredients
- 10 tbsp olive oil
- 2 lbs frozen lima beans
- 3 tsp dried thyme
- 12 garlic cloves sliced
- 16 green onions cut into 3/4 inch segments
- 5 tbsp fresh lemon juice
- 4 cups chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tsp fresh parsley chopped
- 3 tsp fresh dill chopped
- 3 tsp fresh mint chopped
- 3 tsp fresh cilantro chopped
MEATBALLS
- 2 lbs ground beef
- 1 lb ground lamb
- 2 medium onions diced
- 1 1/2 cup panko breadcrumbs
- 3 tbsp fresh parsley chopped
- 3 tbsp fresh dill chopped
- 3 tbsp fresh mint chopped
- 3 tbsp fresh cilantro chopped
- 4 cloves garlic minced
- 8 tsp baharat spice mix
- 8 tsp cumin
- 4 tsp capers chopped
- 2 eggs beaten
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
Instructions
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Combine meatball ingredients in a large bowl. I like to use my hands, and find it goes quicker. Once the ingredients are combined, make meatballs the size of ping pong balls, and set them on a cookie sheet. Heat 2 tbsps of oil over medium heat in a large skillet. I usually use 2 skillets to make this part quicker. Sear the meatballs in batches, turning them so they brown all over. Add more oil as needed and wipe out the pans between batches.
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When all of the meatballs have been seared, wipe out the pans, put 3 tbsp oil in each pan over medium heat. Split the following ingredients between the two skillets as you add: the thyme, garlic, and green onions and sauté for 3 minutes. Split between the 2 pans, and add: the drained lima beans, 3 tbsps lemon juice, 2/3 cup chicken stock, 1/2 tsp of salt, and 1/2 tsp of pepper. Cover the pans and cook over low heat for 10 minutes.
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Return the meatballs, splitting them between the 2 pans. Add the remaining stock, cover the pans and continue cooking for 25 minutes, still on low. If it is very runny after 25 minutes, remove the lid and cook down a bit more.
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Before serving, add the remaining fresh herbs and lemon juice. Serve immediately.
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