Herb-Infused Meatballs with Broad Beans in a Savory Lemon Sauce

4 teaspoons capers, chopped
2 eggs, beaten
4 tablespoons each of chopped flat-leaf parsley, mint, dill, and coriander, plus an extra 1 tablespoon of each for garnish

Prepare the Meatballs:
In a large mixing bowl, combine the minced beef, lamb, chopped onion, breadcrumbs, parsley, mint, dill, coriander, crushed garlic, baharat spice mix, ground cumin, chopped capers, beaten eggs, salt, and pepper. Mix thoroughly with your hands until everything is well combined. Shape the mixture into ping-pong-sized meatballs.
Sear the Meatballs:

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Sear the meatballs in batches, turning them until browned all over, about 5 minutes per batch. Remove the meatballs and set aside. Wipe the pan clean between batches.
Blanch the Broad Beans:
While the meatballs are cooking, bring a pot of salted water to a boil. Blanch the broad beans for 2 minutes, then drain and refresh under cold water. Peel and discard the skins from half of the broad beans.

Cook the Vegetables and Sauce:
In the same pan, heat the remaining olive oil over medium heat. Add the thyme sprigs, sliced garlic, and spring onions, and sauté for about 3 minutes. Add the unshelled broad beans, 3 tablespoons of lemon juice, ⅔ cup of chicken stock, ½ teaspoon salt, and black pepper to taste. Stir well, then cover and simmer over low heat for 10 minutes.
Simmer the Meatballs:

Return the seared meatballs to the pan with the beans. Pour in the remaining chicken stock, cover the pan, and simmer gently for about 25 minutes, allowing the flavors to blend and the meatballs to soak up the sauce. If the sauce becomes too runny, uncover the pan and let it reduce slightly.
Final Adjustments:
Before serving, reheat the dish if necessary, adding a little water if the sauce has thickened too much. Stir in the remaining lemon juice, shelled broad beans, and extra fresh herbs. Stir gently to combine and adjust the seasoning if needed.

Serve:
Serve the meatballs immediately, with plenty of sauce and garnished with the additional fresh herbs.