Broad beans, meatballs, flatbread

The Food Assembly offers fresh broad beans, but there where still broad beans in the freezer from last year. On my way home from the dentist I bought some merguez sausages from the Turkish butcher and decided to bake pita bread to heat up the cold kitchen in this so called summer.

Broad beans, meatballs, flatbread

Broad beans, meatballs, flatbread

Broad beans, meatballs, flatbread

Yield: 2 servings

Broad beans, meatballs, flatbread

Fried hot and crisp, the merguez meatballs are fantastic with sweet, young broad beans.


  • 750 grams – 1 kg young broad beans in the pod; makes about 250 grams podded and skinned
  • 1 tablespoon rapeseed, olive or sunflower oil; Ulrike: rapeseed
  • a couple of squeezes of lemon juice
  • sea salt
  • freshly ground black pepper

For the merguez meatballs

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds (optional)
  • 10 – 12 black peppercorns
  • 1 teaspoon sweet paprika
  • A pinch of cayenne pepper
  • ½ teaspoon salt
  • 500 grams reasonably coarse lamb mince (not too lean)
  • 2 garlic cloves, very finely chopped


  • About 250 grams merguez sausages, cut into chunks; Ulrike: I went the easy way

To serve


978-1408828588 *

modified from inspired by:
Hugh’s Three Good Things*
also found atRiver Cottage


  1. To make your own merguez meatballs, heat a dry frying pan over a medium heat, add the cumin, fennel and coriander seeds, and the caraway, if using, with the peppercorns, and toast until fragrant, about a minute. Tip into a mortar and leave to cool, then pound with the pestle to a fine powder. Mix with the paprika, cayenne and salt until well blended.
  2. Put the lamb into a bowl, add the spice mix with the garlic, and mix everything together with your hands until well combined. Cover and refrigerate for at least 2–3 hours – or up to 24 hours – to allow the flavours to develop.
  3. Form about half the mixture into small meatballs, about the size of a walnut. Keep the rest in the fridge for a day or two or freeze it for another meal (it’s fiddly to make a smaller quantity).
  4. Heat a large frying pan over a medium heat and add the oil. When hot, add the meatballs (or sausage chunks) and cook, turning often, until well browned all over and cooked through, about 10 minutes. Tip in the beans and toss them in the spicy fat. Cook for a minute longer, then give the whole thing a spritz of lemon juice and add a little salt and pepper if you think it needs it.
  5. Warm your flatbreads or toast your bread. Pile the meaty bean mixture on top, along with any pan juices, give it a final squeeze of lemon juice, and serve.

total time: 30 minutes
preparation time: 15 minutes if using sausages
cooking/baking time: 15 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Juli Potluck Collage
For all other great July Potluck! recipes visit the I heart cooking clubs site 

More recipes from Hugh Fearnley-Whittingstall (click)

6 thoughts on “Broad beans, meatballs, flatbread

  1. Pingback: Rezepte mit Dicken Bohnen -

  2. Kim @ Stirring The Pot

    It sounds like you’re having a cold summer. Sorry to hear that! I’d be more than happy to share some of our heat with you. Of course, I’d be just as happy to share one of these flatbreads :) I love the bean and sausage meatball mixture. It looks delicious!

  3. Pingback: Rezepte von Hugh Fearnley-Whittingstall -

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert