Spicy lamb meatball and pineapple bowl 2019

Spicy lamb meatball and pineapple bowl

INGREDIENTS

4 x 20cm flour tortillas, cut into wedges
Olive oil cooking spray
500g lamb mince
3/4 cup fresh breadcrumbs
1 egg, lightly beaten
2 1/2 teaspoons piri-piri seasoning
2 tablespoons vegetable oil
1/2 small pineapple, peeled, sliced
1/4 red cabbage, finely shredded
2 tablespoons lime juice
1 tablespoon rice bran oil
125g cherry tomatoes, halved
1/2 red onion, finely chopped
1 tablespoon chopped fresh coriander leaves
1/4 cup light sour cream, to serve
Lime wedges, to serve

METHOD

Step 1

Preheat oven to 200 C/180 C fan-forced. Line a baking tray with baking paper.

Step 2

Place tortilla wedges, in a single layer, on prepared tray. Spray with oil. Bake for 10 minutes or until golden and crisp.

Step 3

Meanwhile, combine mince, breadcrumbs, egg and 2 teaspoons seasoning in a bowl. Season. Roll level tablespoons of mixture into balls. Heat vegetable oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Return pan to heat.

Step 4

Toss pineapple and remaining seasoning in a bowl. Add to pan. Cook for 2 to 3 minutes each side or until beginning to char.

Step 5

Toss cabbage, 1/2 the lime juice and 1/2 the rice bran oil in a bowl. Season with salt and pepper. Divide cabbage, pineapple, meatballs and tortilla wedges among 4 bowls. Combine tomato, onion, coriander and remaining lime juice and rice bran oil in a bowl. Top bowls with tomato mixture. Serve with sour cream and lime wedges.

Author : Black Mirch

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