Ingredients
- onion 1, thickly sliced
- garlic 1 clove
- vegetable stock cube 1/2
- butter beans 400g tin, drained and rinsed
- tahini 2 tbsp
- sweet smoked paprika 1 tsp, plus a little extra to serve
- smoked sea salt 1/4 tsp
- dried chilli flakes 1/4 tsp
- olive oil 1 tbsp
- ready-made lamb meatballs 12
- greek yogurt 100g
- lemon wedges to serve
- green beans 300g, trimmed and cooked to serve
Method
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Step 1
Put the onion, garlic and ½ stock cube in a pan, cover with water by 2.5cm, bring to the boil and simmer with a lid on for 10-15 minutes until the onion and garlic are really soft. Heat the grill to high.
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Step 2
Use a slotted spoon to remove the onion and garlic from the stock and put in a food processor or blender with the butter beans, tahini and some seasoning. Add 100ml of the stock and whizz until a loose mash-like texture forms. Add a splash more stock if it’s too thick, then tip into a pan to reheat.
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Step 3
Mix the paprika, smoked sea salt and chilli flakes together with 1 tbsp olive oil. Stir with the meatballs until they’re thoroughly coated, then space out on a non stick baking tray.
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Step 4
Grill the meatballs, turning halfway, for 8-10 minutes, until dark golden and cooked through.
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Step 5
To serve, spread some of the creamed beans on each plate, and top with the meatballs. Finish with the yogurt and a pinch more paprika. Serve with lemon wedges for squeezing and green beans.
Nutritional Information
- Kcals 787
- Fat 52g
- Saturates 21.9g
- Carbs 31.5g
- Sugars 12.1g
- Fibre 12g
- Protein 42.1g
- Salt 2.4g
