Meatballs don’t get tastier than this! The Mexican spices and black beans give it a great Latin flavour. Serve with yoghurt and a sprinkling of fresh herbs. Mexican Lamb Meatballs!
Serves 4
700g lamb mince
1/3 cup breadcrumbs
1 egg, lightly beaten
6 garlic cloves, crushed
1 tbsp smoked paprika
1 tsp ground coriander
¼ cup olive oil
1 red onion, peeled and chopped
3 long green chillies, sliced
800g cherry tomatoes
1 tbsp caster sugar
1 x 400g can black beans, rinsed and drained
natural yoghurt, to serve
coriander leaves, to serve
mint leaves, to serve
Preheat oven to 200°C. Place mince, breadcrumbs, egg, half the garlic, paprika, and coriander in a bowl; season with sea salt and freshly ground pepper. Mix well to combine. Take a tablespoon of the mixture and roll it into a ball. Repeat with remaining mixture.
Heat 2 tablespoons oil in a large ovenproof frying pan over high heat. Add meatballs and cook in batches for 3-4 minutes, or until browned. Remove from pan. Add remaining oil to pan, add onion, and cook for 4 minutes. Add remaining garlic and half the chillies and cook for an additional 3 minutes. Add tomatoes, sugar, and black beans; bring to the boil. Return meatballs to pan, cover, transfer to oven, and cook for 25 minutes. Uncover and cook for an additional 5 minutes, or until meatballs are cooked through.
Serve meatballs with yoghurt and remaining chillies and sprinkle with coriander and mint leaves.
