Beef meatballs with preserved lemon!

These are so nom nom. You can hand them up the #railmeat cold in a dog bowl, or gently reheat on the stove if you have time. A sophisticated stand up cocktail snack on a WAGS race, or a fabulous midweek dinner at home!


  • Olive oil
  • 350g broad beans
  • 10 thyme sprigs
  • 8 garlic cloves, minced
  • 12 spring onions
  • Lemon juice
  • 500 ml chicken stock
  • Lots of cracked black pepper

For the meatballs:

  • 500g beef mince
  • Large onion, minced
  • 150g bread crumbs
  • 100g preserved lemons
  • A big chunk of fresh herbs, parsley, mint, dill and coriander, plus some more to throw on at the end for finishing
  • 4 garlic cloves, minced
  • 1 tablespoon of baharat spice mix
  • 1 tablespoon of cumin, ground
  • 4 teaspoons of capers
  • 2 eggs, beaten


Place all of the meatball ingredients into a bowl and mix well. Form into balls. Heat some oil in a frypan for which you have a lid. Sear the meatballs, in batches until brown and a little caramelised on the outside.  Remove from the pan.

Wipe the pan clean, and then add some oil. Add thyme, garlic and spring onions and fry for five minutes.  Add the broad beans, lemon juice, and 100ml of the stock and cook, covered, for ten minutes.  Return the meatballs to the pan and add the rest of the stock, cover and gently cook for 30 minutes.

Serve them anyway you want. Reheat them on the pick with a bit of water to re-hydrate them. Or cook them from scratch in a lazy anchorage. If you are slamming to windward in a yacht race, then serve them cold! You cannot go wrong!






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