Mexican Lamb Meatballs


Mexican Lamb Meatballs

Mexican Lamb Meatballs

Meatballs don’t get tastier than this they a both smoky and spicy! The Mexican spices and black beans give it a great Latin flavour. Serve with yoghurt and a sprinkling of fresh herbs.


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 then 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.


Meatballs should always be cooked through. Don’t serve them rare or medium-rare, but be careful not to overcook them as the meat will become dry.


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