Hi Folks,
I’m excited to share two recipes with you today—one for brothy spiced meatballs with chickpeas and another for a zippy carrot and herb slaw that pairs perfectly with it. Together, they make a meal that embraces the end of summer, feeling both vibrant and wonderfully practical.
You probably have everything you need to make both dishes: frozen ground meat, broth, a can of chickpeas, a few spices, carrots, and a lemon. For the ground meat, you can use beef or lamb—anything nice and fatty will do. The broth doesn’t have to be your prized homemade batch, and canned chickpeas will work just fine. The meatballs quickly share their flavors with both the broth and the beans, all coming together beautifully with cumin, coriander, and paprika.
This meatball recipe is versatile and can easily scale up or down. If you’re cooking for more than six, save yourself the hassle of browning in several batches on the stovetop. Instead, use your oven. Cook the meatballs at a high temperature in large roasting trays until they’re sizzling. Then add the broth and drained chickpeas, and finish with a kiss from the broiler for that extra color.
The inspiration for these recipes comes from Chef Clare DeBoer, whose inventive genius consistently brings out the best in simple, seasonal ingredients. The carrot and herb slaw that offsets the earthy meatballs is so good it deserves its own spotlight. Carrot salads are incredibly useful because they can turn out great even without top-notch produce, and they only improve as they sit.
At first, I tried chopping the carrots by hand, but with my dodgy knife skills, it was taking forever to get those perfect julienne slices. Then I switched to the mandoline, but the carrots kept getting stuck—so frustrating! Finally, I followed Chef DeBoer’s advice and grabbed my box grater. Grating the carrots on a long diagonal made it so much easier and quicker to get those julienne strips. From that point on, the recipe was a breeze. But hey, if you love chopping, go for it—turn it into your meditation session, radio on and all!
As the salad sits, it gets softer and more tender—not really necessary when you’re serving it with the meatballs, but perfect for when you’re standing in front of the fridge tomorrow, eating it straight from the container. Just toss in some chunks of feta, and you’re all set.
This delicious and healthy recipe is perfect for beginner cooks and showcases Chef DeBoer’s creative touch in the kitchen.
I hope you enjoy this mouthwatering meal—dig in, devour it, and be sure to have a spoon ready for every drop of that amazingly savory broth!
Brothy Spiced Meatballs
Ingredients
Method
- To make the meatballs, combine all the ingredients, except the chickpeas, broth, and olive oil, in a large bowl. Use your hands to mix everything together.
- Once the mixture is uniform, wet your hands. Pinch off walnut-sized pieces, roll them into balls, and place them on a baking sheet. You should have about 20 one-ounce meatballs.
- In a large pan, heat the olive oil. When it shimmers, add the meatballs, leaving enough room to maneuver with a spatula between each of them. If your pan is smaller than twelve inches, you may need to brown them in two batches. Brown the meatballs for a few minutes before flipping. After you have browned the second side, roll them around to encourage general goldening rather than an intense sear. (Brown gently and don't over-cook your meatballs – there's no milk in the mix to protect them.)
- When you’re happy with their color, deglaze the pan with the broth and add the chickpeas. Bring to a boil, then lower the heat to a simmer and cover the pan. Continue to cook for 4-5 minutes, until the meatballs are cooked through. Taste the broth and the chickpeas and add salt to taste.
- Eat with Carrot & Herb Slaw (see recipe below; also, rice, farro, or freekeh if you want a grain.)
Notes
Carrot slaw is one of those fridge finds that’s always a treat because it’s both delicious and healthy. This slaw is a flavor chameleon, getting even juicier and more vibrant as it sits. Switch it up with zesty orange juice instead of lemon, or add a touch of sweetness with sultanas, apple, or beets, and don’t skimp on the fresh herbs. Just a heads-up—onion and mint don’t hold up well, so skip those if you’re making extra for later. The quantities below are spot-on to pair perfectly with those irresistible meatballs.
Carrot & Herb Slaw
Ingredients
Equipment
Method
- Grate or julienne the carrots and put them in a large bowl. Season generously with salt and lemon juice. Toss and squeeze.
- Peel the onion and chop it in half so you can slice it flat-side down, as thinly as you can. (If you have dodgy knife skills, use a mandoline or forget the onion—no one wants hamburger rings.)
- Roughly chop the herbs. Add onions and herbs to the bowl and toss. Taste again, drizzle with a little olive oil.
- Eat with Brothy Spiced Meatballs, or with chunks of feta.
I’ve included an additional recipe for farro as an optional serving side. This recipe by Joshua McFadden is from his cookbook, Six Seasons: A New Way with Vegetables. Joshua McFadden’s cookbook excels with its creative recipes that, while not always simple or ingredient-light, deliver exceptional flavors and impressive results.
Farro
Ingredients
Method
- Put a nice glug of olive oil into a large skillet that has a lid and heat over medium heat. Add the smashed garlic and chile flakes and cook slowly to toast the garlic so it's beginning to get soft, fragrant, and nicely golden brown, about 3 minutes.
- Add the farro and cook over medium heat, stirring more or less constantly so the grains toast evenly, for 3 to 5 minutes. They will darken slightly and become quite fragrant.
- Add the water, bay leaf, and salt and bring to a boil. Cover, adjust the heat to a nice simmer, and cook until the farro is tender but not so much that it has "exploded" and popped fully open – it will be mushy if cooked that long. Depending on your farro, this could take 15 to 30 minutes or even a bit longer.
- Drain the farro well. If you are using the farro warm, you are all set. If you want to use it cold, such as in a salad, dump it onto a baking sheet, toss with a tablespoon of olive oi, and spread it out to cool.
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Mission: Secure the meatballs.
Captain’s Log:
“Ship’s computer, this is James T., reporting in. The aroma from the galley has reached critical levels—meatballs detected. They appear golden-brown, perfectly spiced, and simmering in a broth that defies all known culinary protocols. Patience is wearing thin among the crew. Proceeding with silent observation, awaiting the opportune moment to strike. Mission priority: secure the meatballs at all costs.”
If you enjoyed these recipes and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made any of these recipes, how did it go for you?
9 responses to “Brothy Spiced Meatballs and a Zippy Carrot Slaw”
Looks lush and tasty 😋 Well done! I’ll check out some more of your posts 😊
Thank you for commenting! I always appreciate feedback!
You’re welcome!
Thank you for sharing the recipes! 🌺
You are very welcome, Kymber:)
Looks yummy
Yum!
mmm. . . it looks delicious.
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