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Herb and Spiced Meatballs with Sauteed Navy Beans

Flavourful meatballs sautéed with navy beans - inspired by Ottolenghi's Beef/Lamb Meatballs with Fava Beans, from Jerusalem.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Chews and Brews



  • 500 g ground turkey
  • ½ medium sized onion chopped finely
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 4 tsp baharat spice
  • 2 tbsp fresh mint chopped
  • 2 cloves garlic chopped finely
  • 2 tsp cumin
  • 2 tsp capers chopped
  • 3/4 cup panko bread crumbs
  • 1 egg beaten
  • fresh ground pepper and sea salt to taste

Navy Beans

  • 3/4 cup navy beans soaked overnight if dried or use canned
  • 4 - 6 sprigs fresh thyme
  • 1/4 cup red onion chopped
  • 4-6 clove garlic thinly sliced
  • 1 Tbsp fresh lemon juice
  • 1/2 cup chicken stock
  • 1 cup prepared rice


  1. Prepare your rice.


  1. Mix all ingredients into a bowl using your hands to get all of the spices and herbs incorporated into the turkey.
  2. Roll mixture into balls.
  3. Add about 2 tbsp olive oil to a pan and heat on medium heat.
  4. Add the meatballs to the hot pan and fry until all the sides turn brown, about 7 - 10 minutes.
  5. Remove meatballs from pan and set aside.

Sautéed Navy Beans

  1. Heat another 2 tbsp of olive oil in the same pan and sauté the thyme, garlic and red onion. Sauté for about 4-6 minutes.
  2. Add in the navy beans, the lemon juice and chicken stock. Add fresh ground black pepper.
  3. Cover and cook for 10 minutes.
  4. Return meatballs to the pan with beans and simmer for 25 minutes.
  5. Watch your liquid - you want the meatballs to start taking on the chicken stock liquid and not dry up. Add more stock by ¼ cup if necessary. If really runny, remove lid and let reduce.
  6. Serve on basmati rice.

Recipe Notes

Adapted from Ottolenghi's Meatballs from Jerusalem