CAJUN LAMB MEATBALLS

WITH WHITE BEANS AND CRUSTY BREAD

Serve these juicy, beautiful cajun lamb meatballs are kicked up with lots of cajun spices. Serve it with lots of crusty bread for mopping up the juices. It’s a rustic one-pot meal with lots of flavour – the perfect midweek supper recipe.

HANDS-ON TIME

10 MINUTES

TOTAL TIME

25 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

400G lamb mince
1 egg
1 cup breadcrumbs
2 teaspoons cajun spice
1 handful coriander, chopped
sea salt to taste
For the sauce:
1 onion, finely chopped
1 stalk celery, thinly sliced
3 small cloves garlic, crushed
1 teaspoon cajun mix
1 tin tomatoes
2 tins cannellini beans, drained and rinsed
1 cup chicken stock
sea salt and ground black pepper, to taste

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

For the meatballs; combine all the ingredients and mix through with wet hands. Roll meat mixture into walnut-size balls. Heat a large sauce pan over medium-high heat and sauté meatballs until brown. Transfer to a plate and set aside.
For the sauce; in the same pan, fry the onion, celery, garlic and spice mixture until soft. Adding a splash of water if needed. Stir in the tomatoes and beans; add the stock then nestle in the meatballs. Bring to a boil, reduce the heat and gently simmer for 10 minutes or until meatballs are cooked.
Serve with crusty bread.

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