Wild Garlic Butter Beans with Spiced Lamb Meatballs
A fresh spring dish
Creamy, garlicky beans are the heart of this dish, stirred through with fresh wild garlic for a mellow spring flavour. The beans are topped with oven-roasted lamb meatballs flecked with pistachios and spices, then finished with shaved fennel, mint, and warm flatbreads.
It’s a hearty, high-protein dinner (around 38g per portion), and one of the best ways to enjoy wild garlic while it’s in season.
Wild garlic has been foraged across Europe for centuries, often turned into pestos or folded into breads. Here, it finds a richer home: blended into silky beans, brightening a crème fraîche sauce, and baked right into the lamb. The result is a dish that’s both rustic and refined, ideal for spring evenings when you want something satisfying but fresh.
I love this recipe because it brings together comfort and brightness. The beans are velvety, the lamb is juicy and crisp-edged, and the fennel salad cuts through with sharp freshness. Flatbreads on the side make it a complete meal, perfect for scooping and sharing at the table.
Wild Garlic Butter Beans with Spiced Lamb Meatballs
A fresh, high-protein spring recipe full of flavour and texture.
Ingredients
- 750g lamb mince (10% fat)
- 1 small onion, grated
- 3 tbsp finely chopped wild garlic
- 50g shelled pistachios, finely chopped (optional)
- 1 small garlic clove, grated
- 1 egg
- 30g breadcrumbs
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli flakes (optional)
- Salt and pepper
- Rapeseed oil, for baking
- 2 tbsp rapeseed oil
- 1 large leek, halved and finely sliced
- 2 cloves garlic, finely sliced
- 125ml dry white wine
- 500g drained chickpeas
- 500g butter beans in their juice
- 250ml vegetable or chicken stock
- 100g light crème fraîche
- 3 tbsp chopped wild garlic
- 10–15 whole wild garlic leaves
- Lemon zest and juice
- Salt and pepper
- Small fennel bulb, finely shaved
- A handful of mint leaves, finely chopped
- Juice of 1 lemon
- Toasted flatbreads
Instructions
- Preheat the oven to 180°C (fan).
- In a large bowl, combine the lamb mince with the grated onion, chopped wild garlic, pistachios (if using), garlic, egg, breadcrumbs, cumin, paprika, chilli flakes (if using), and a generous amount of salt and pepper. Mix until well combined, then shape into 16 walnut-sized meatballs. Lightly oil each meatball and arrange them on a baking tray with space between each.
- Roast in the oven for 15 minutes, then turn the meatballs and roast for a further 10 minutes, until golden and crisp at the edges and cooked through.
- Meanwhile, heat the rapeseed oil in a wide pan over medium heat. Add the leeks with a pinch of salt and cook for 8–10 minutes, until soft and translucent. Stir in the garlic and cook for a minute, then pour in the white wine and let it reduce by half. Add the butter beans, chickpeas, and stock, and simmer gently for 20 minutes to let the beans absorb the flavour.
- In a bowl, toss the shaved fennel with chopped mint, lemon juice, and a good pinch of salt. Set aside.
- Stir the crème fraîche, chopped wild garlic, lemon zest, and juice into the beans. Add the whole wild garlic leaves and let them wilt briefly, then remove from the heat. Season to taste.
- Spoon the creamy beans into shallow bowls or a large serving dish. Nestle the crisp lamb meatballs on top. Finish with the fennel and mint salad and an extra drizzle of olive oil if you like. Serve with toasted flatbreads for scooping.
Shopping List
750g lamb mince (10% fat)
1 small onion
6 tbsp finely chopped wild garlic
10–15 whole wild garlic leaves
50g shelled pistachios (optional)
3 garlic cloves
1 egg
30g breadcrumbs
Ground cumin
Smoked paprika
Chilli flakes (optional)
Salt and pepper
Rapeseed oil
1 large leek
125ml dry white wine
500g chickpeas
500g butter beans in their juice
250ml vegetable or chicken stock
100g light crème fraîche
2 lemons
1 small fennel bulb
A handful of mint leaves
Flatbreads
Nutrition Facts
Calories
420Fat
36 gCarbs
35 gSugar
6 gProtein
38 gApproximate values per serving
Ingredients and sourcing tips
Wild garlic: Best foraged in shaded woodland during spring (March–May in the UK). If you can’t forage, many farm shops now sell bunches. Look for bright, tender leaves with no yellowing.
Lamb mince: Use lamb mince with around 10% fat for the right balance of flavour and juiciness. Too lean and the meatballs will dry out.
Pistachios: These add crunch and richness, but they’re optional. You can swap for pine nuts or leave them out entirely.
Beans: Use good-quality tinned butter beans and chickpeas. Keeping the bean liquid adds silkiness, but you can swap with stock for extra depth.
Variations and dietary swaps
Dairy free / vegan: Swap the lamb meatballs for plant-based meatballs or falafel, and use dairy-free crème fraîche or coconut yoghurt in the beans.
Gluten free: Skip the flatbreads or serve with gluten-free pittas or rice instead.
Ingredient adaptations: If wild garlic is out of season, swap in spinach with a clove of crushed garlic. Leeks can be replaced with spring onions for a sharper hit.
Kitchen notes
Tips and pitfalls: Mix the meatball mixture gently — overworking can make them tough.
Timing cues: Leeks should be soft and sweet but not browned, around 8–10 minutes. Meatballs are done when golden and crisp-edged.
Leftovers: Beans reheat well the next day with a splash of stock. Leftover meatballs are excellent in wraps or tucked into pittas.
Make ahead: The meatballs can be shaped and chilled a day ahead. Beans can be made in advance and reheated gently with a little stock.
Serving suggestions
Presentation: Spoon the beans into shallow bowls, nestle the meatballs on top, then scatter over fennel, mint, and a drizzle of olive oil.
Drinks and sides: Pair with a crisp white wine such as Sauvignon Blanc. Serve alongside my roasted tomato aioli and sprouted broccoli for a full spring spread.
