Broad bean and mint meatballs are a dish that takes me back in time, to summers spent in the countryside with my grandmother. She, originally from Puglia, often prepared simple but flavorful dishes with fresh ingredients from the garden. Broad beans, in particular, were an omnipresent ingredient during the spring. This recipe is my reinterpretation of one of her classics, adapted for the use of the Thermomix® for an even faster and simpler preparation. Fresh broad beans are the main ingredient, of course. Choose them with a beautiful bright green color, firm and with well-filled pods. Their delicate and slightly bitter taste is the basis of this dish. Pecorino romano, with its strong and savory taste, pleasantly contrasts the sweetness of the broad beans, adding depth to the flavor. The egg acts as a binder, ensuring that the meatballs maintain their shape during cooking. Fresh mint, with its unmistakable aroma, gives a touch of freshness that enhances all the other flavors. The breadcrumbs, finally, help to give consistency to the mixture and create a golden and crunchy crust during frying. For an optimal result, I advise you to shell the broad beans shortly before using them, to preserve their freshness. During cooking in the pan, be careful not to burn the shallot and garlic, which could compromise the final flavor. In the Thermomix®, make sure not to blend the broad beans for too long, to avoid obtaining a puree. The mixture must remain slightly coarse. If the mixture is too soft, add a little more breadcrumbs. For a vegetarian version, you can replace the pecorino with an intensely flavored grated vegetable cheese, such as vegan parmesan based on cashews. For a vegan version, replace the egg with a tablespoon of chickpea flour mixed with two tablespoons of water. You can also experiment with other aromatic herbs, such as basil or parsley, or add a pinch of chilli pepper for a spicy touch. Broad bean and mint meatballs are delicious served hot as an appetizer or light second course. They go perfectly with a yogurt and mint sauce, a tzatziki sauce or simply a drizzle of extra virgin olive oil. You can accompany them with a mixed salad, baked potatoes or grilled vegetables. They are also excellent as a filling for a sandwich or a pita. The raw broad bean meatballs can be stored in the refrigerator for a maximum of 24 hours. Once fried, they can be stored in the refrigerator for 2-3 days. You can also freeze them, both raw and cooked. To thaw them, leave them in the refrigerator for a few hours or cook them directly in the oven or in a pan. You can prepare the mixture in advance and store it in the refrigerator until you are ready to form the meatballs and cook them.

Broad Bean and Mint Meatballs

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Chopped shallot and garlic

Cooking the broad beans

Preparing the mixture

Adding the breadcrumbs

Forming the meatballs

Frying the meatballs

Serve

Finished cooking? Great! 🎉

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