Meatballs with Fava Beans and Lemon

Meatballs with Fava Beans and Lemon
Serves 4

Meatballs:
20oz ground beef, or beef/lamb mix
1 med onion, fine chop
1 cup bread crumbs
2 Tbs each chopped parsley, dill, cilantro, mint (dried/fresh)
2 cloves garlic, minced
1 Tbs baharat spice mix (or Chinese 5-spice)
1 Tbs cumin
2 tsp caper, chopped
1 beaten egg
salt/pepper

The rest:
Olive oil
16oz fava beans, thawed if frozen
2 tsp thyme
6 cloves garlic, sliced
1.5 cups green onions, cut in 3/4inch lengths
3 Tbs lemon juice
1 can chicken stock (1.5-2c)
salt/pepper
1 Tbs each chopped parsley, mint, dill, cilantro

Mix the meatball ingredients together and form into ping-pong size balls.
Sear all the meatballs in a very wide pan, in batches.

Blanch the fava beans. If you have hours, de-skin half and reserve for the end.

Heat oil and saute green onions, garlic, and thyme for a few minutes. Add half the lemon, the unpeeled favas, salt and pepper, and enough stock to almost cover. Cover the pan and simmer 10 minutes.
Add the meatballs an remaining stock, and cook another 10 minutes, or until everything is done.

Boil the sauce down, uncovered, if it's very loose. Finish by stirring through remaining favas, lemon juice, and herbs. Serve with rice.