Fava Bean + Dill Meatballs

MAKES 12 MEATBALLS

FOR THE MEATBALS

½ cup basmati rice 6 cups water

8 oz skinned fresh or frozen fava beans

1 small onion, minced or peeled and grated

4 cloves garlic, minced

3 cups chopped fresh dill

2 teaspoons sea salt

1 teaspoon ground pepper

1 teaspoon turmeric

1 tablespoon ground cumin

2 lbs ground chicken

3 eggs, lightly beaten

½ cup rice flour

TOMATO SAUCE - Or you can use pre made arrabbiata sauce

¼ cup olive oil

2 onions, peeled and thinly sliced

2 teaspoons fine sea salt

½ teaspoon freshly ground pepper

1 teaspoon turmeric

½ teaspoon red pepper flakes

1 teaspoon ground cumin

3 cups peeled, fresh or canned (28 oz/825 ml) tomato purée

2 cups water

FAYA BEAN + DILL MEATBALLS

  1.   To make the meatballs: Place the rice and water in a saucepan and bring to a boil reduce heat to medium and simmer 5 minutes. Add the fava beans and cook for 5 minuted, drain do not rinse

  2.  mix all the ingredients for the meatballs

  3.   Knead lightly with your hands until the mixture has the consistency of a smooth paste (do not over-mix), cover and chill.

  4.  Meanwhile, to make the tomato sauce. In a large, heavy based pot, heat the oil over medium heat and sauté the onions for 10 to 15 minutes, or until golden. Add the remaining ingredients for the sauce and bring to a boil. Reduce heat to medium low cover and simmer for 5 minutes.

  5.  Preheat the oven to 450°F oil a baking dish, large enough to fit 8 meatballs Shape the meat paste into medium sized balls. Gently arrange them in the pan, and bake for 15 minutes… The balls will be easier to form if your hands are wet.

  6.   Pull out the oven rack and gently pour the sauce on the meatballs, continue to bake for 7 minutes longer.

  7.   Serve with Yogurt!