12 Jun Italian lamb and beans
I love the simplicity and honesty if this recipe and dish. The meatballs for this recipe can be bought pre-made from Karusaf and are utterly delicious and easy to prepare. The meatballs are pan-fried with butter and sage and a dash of lemon. This dish is also great for feeding the masses and family, is very cost-effective and can be prepared well in advance.
| Servings | Prep Time |
| 4-6 people | 2,5 hours |
| Cook Time |
| 10 minutes |
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I love the simplicity and honesty if this recipe and dish. The meatballs for this recipe can be bought pre-made from Karusaf and are utterly delicious and easy to prepare. The meatballs are pan-fried with butter and sage and a dash of lemon. This dish is also great for feeding the masses and family, is very cost-effective and can be prepared well in advance.
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Ingredients
- 1 kg Karusaf lamb meatballs
- 1 tablespoon Butter
- 1 tablespoon ollive oil
- juice and rind of one lemon
- 10 g sage (12 to 15 leaves)
- 1 cup IMBO small white beans
- 1 tablespoon olive oil
- 1 cup chicken stock
- rosemary and thyme
- salt and pepper
Instructions
- Pan-fry the meatballs in the olive oil and butter until golden brown. Add the lemon juice and rind and then the sage leaves. Season with salt and pepper, let it rest and heat just before serving.
- Wash the beans and bring to the boil in one liter of water. Let it soak and rest in the hot water for an hour, strain off and cook in another liter of water for about 45 minutes.
- Drain the beans and pan-fry in the olive oil until slightly golden. Pour the chicken stock over the beans and cook until all the liquid has evaporated. Garnish with some fresh thyme and rosemary, season with salt and pepper and serve with the meat balls.