Meatballs with Spiced Edamame Beans
20 min
Ready in under 20 minutes and way more interesting than the usual sides. The spiced edamame beans take just a few minutes in the pan and make this a proper weeknight dinner.
meatweeknightquick
Juicy lamb patties ready in under 40 minutes — proper weeknight dinner with real flavour.
Instructions
- 1
Knead the ground lamb with salt, pepper, and potato starch until well combined, then mix in the water, dried thyme, and finely chopped onion.
- 2
Shape the mixture into 8 large, flat patties. Use a knife to score a crosshatch pattern on the surface of each one, then season lightly with a little salt and pepper.
- 3
Fry the patties in a hot pan with margarine for a couple of minutes on each side until they get a nice colour. Turn the heat down and cook on low for another 2–3 minutes until cooked through.
- 4
Halve the cherry tomatoes and slice the red onion, toss with the rocket, then drizzle over the olive oil and season with ground pepper.
Per average serving
757
Calories
kcal
38.5
Protein
g
23.2
Carbs
g
57.6
Fat
g
6g
Fiber
11.7g
Sugar
966mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
757
Calories
kcal
38.5
Protein
g
23.2
Carbs
g
57.6
Fat
g
6g
Fiber
11.7g
Sugar
966mg
Sodium
Tips from the kitchen
- Lamb is fatty, so don't over-knead the mince once the water goes in. Mix until it just holds together, otherwise the patties turn dense.
- The crosshatch scoring isn't just for looks. It helps the patties cook evenly and stops them puffing up into balls in the pan.
- Get the pan properly hot before the patties go in for that first colour, then drop the heat right down for the low-and-slow part. Rushing it on high heat gives you a burnt outside and a raw middle.
- Chop the onion really fine. Big chunks won't soften in the patty and you'll bite into raw onion.
- Dress the tomato salad right before serving. The rocket goes limp and the tomatoes weep if it sits around in the oil.
Ways to vary it
- Swap the thyme for a teaspoon of ground cumin and a pinch of chilli if you want the patties leaning more towards a kofta.
- A handful of chopped fresh mint mixed into the salad goes well with lamb if you have some on hand.
- Crumble a little feta over the rocket and tomatoes for a salty bite alongside the patties.
Storage & leftovers
Cooked patties keep in the fridge for up to 3 days in a sealed container. They freeze well too, so wrap them once cooled and they'll be good for a couple of months. Reheat gently in a covered pan over low heat so they don't dry out, and make the salad fresh rather than storing it.
What to serve with it
Some flatbread or warm pita rounds it out nicely, and a spoonful of tzatziki or plain yoghurt on the side cools things down against the lamb.
UC
By Untrained ChefPublished 26 April 2026 · Updated 11 July 2026
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