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Tex-Mex Lamb Meatballs

Tex-Mex Lamb Meatballs

Meatballs don't get tastier than this! The Tex-Mex spices and black beans give it a great Mexican flavor. Serve with yogurt and a sprinkling of fresh herbs. 

Tex-Mex Lamb Meatballs

Serves 4

1 Pack Silver Fern Farms Premium Ground Lamb

1/3 cup breadcrumbs

1 egg, lightly beaten

3 garlic cloves, crushed

1 Tbsp smoked paprika

1 tsp ground cilantro

¼ cup olive oil

1 red onion, peeled and chopped 

1 long green chili, sliced

1 lbs cherry tomatoes

1 tbsp caster sugar

1 x 15oz can black beans, rinsed and drained

Natural yogurt, to serve

Cilantro leaves, to serve

Mint leaves, to serve

How to make Tex-Mex Lamb Meatballs

  1. Preheat oven to 390°F.
  2. Place Silver Fern Farms Premium Ground Lamb, breadcrumbs, egg, half the garlic, paprika, and dried cilantro in a bowl; season with sea salt and freshly ground pepper. Mix well to combine.
  3. Take a tablespoon of the mixture and roll it into a ball. Repeat with remaining mixture.
  4. Heat 2 tablespoons oil in a large ovenproof frying pan over high heat.
  5. Add meatballs and cook in batches for 3-4 minutes, or until browned. Remove from pan.
  6. Add remaining oil to pan, add onion, and cook for 4 minutes. Add remaining garlic and half the chili and cook for an additional 3 minutes. Add tomatoes, sugar, and black beans; bring to the boil.
  7. Return meatballs to pan, cover, transfer to oven, and cook for 25 minutes.
  8. Uncover and cook for an additional 5 minutes, or until meatballs are cooked through.
  9. Serve meatballs with yogurt and remaining chili and sprinkle with cilantro and mint leaves.
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