Spicy meatballs

Spicy meatballs

The Beef Club
Cooking time
120 mins
Marie-Pierre Morel

The beans


Quantity Ingredient
125g black beans
1/2 red onion
1 garlic clove, peeled
1/2 tablespoon olive oil
500ml chicken stock
A pinch cumin or triguisar seasoning
A pinch salt

The meatballs

Quantity Ingredient
1 onion
1 tablespoon olive oil
2 garlic cloves
1/2 bunch summer savory
500g minced beef
10g fine salt
25g breadcrumbs
1 large egg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon hot pepper sauce
1 teaspoon ground anise

The garnish

Quantity Ingredient
40g double cream
1/2 bunch dill
60g cheddar
1 green pepper
1 red pepper
1/2 bunch coriander
1/2 red onion


  1. Prepare the beans the day before you want to make this dish. Put the beans in a large bowl and fill with cold water so that there is at least 5 cm water covering them. Leave the beans to soak overnight; this reduces the amount of time you will need to cook the beans for and helps ensure they will be tender.
  2. Drain the beans and set aside. Finely slice the red onion and purée the garlic using a garlic crusher or by finely grating it. Add the oil to a large deep saucepan or stockpot over a medium heat and sweat the onions for 6–7 minutes. Add the garlic, beans, chicken stock and cumin, and bring to the boil. Reduce the heat and simmer gently for 1–1½ hours, or until the beans are tender. Add a pinch of salt halfway through. Depending on the age of the beans they can take longer to cook, so check them regularly and continue cooking for more time if needed. Add more water if the pan starts to dry out. The beans should absorb a large amount of liquid, so only drain them if necessary after they have cooked.
  3. While the beans are cooking, make the meatballs. Finely slice the onion and sweat in the olive oil in a frying pan for 6–7 minutes. Finely chop the garlic and summer savory. In a large bowl, mix together the onion, garlic and savory with the remaining meatball ingredients until everything is well combined. You can prepare this mixture the day before and keep it covered in the fridge if you prefer.
  4. Preheat the oven to 200°C. Shape the meat mixture into ping pong balls with oiled hands. Put them in an ovenproof dish and cook in the oven for 10 minutes. Remove and leave to rest for 15 minutes, then transfer the meatballs with their cooking liquid into the pot of cooked beans and stir through. If the beans or meatballs have been allowed to cool down before you are ready to serve, reheat them over a gentle heat. Serve them in a large dish, drizzle with some cream, snip over some dill and sprinkle with grated Cheddar. Garnish with a little mix of diced peppers, coriander and onion.
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