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Jerusalem Meatballs
Servings 8 people
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.