How to Make Chilli and Cumin meatballs with a mango and pomegranate salsa

This meatball recipe took a little while to perfect, but when I finally got there, the results were outstanding. The heat of the meatballs is balanced perfectly with the natural sweetness of the mango salsa (with an added ginger kick!). They can be pan fried or oven baked, and freeze really well too. Go on, whip up a big batch!

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5 from 1 vote

Chilli and Cumin Meatballs with a Mango and Pomegranate Salsa

These spicy lamb meatballs are balanced perfectly with a sweet and tangy mango and pomegranate salsa. The meatballs can be pan-fried or oven-baked, and they freeze well, making them perfect for meal prep.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dinner

Cuisine: Fusion

Keyword: Lamb meatballs, mango salsa, paleo dinner, spicy meatballs

Servings: 4 Serves

Calories: 450kcal

Cost: $20

Equipment

• Large Bowl
• Baking tray (if baking)
• Large heavy-based pan (if frying)
• Saucepan

Ingredients

For the Meatballs:

• 600 g lamb mince
• 2 tbsp ground almonds
• 1 egg beaten
• 1 tsp chilli powder
• 1 tsp hot paprika
• 1 tsp cumin
• ½ tsp coriander

For the Salsa:

• 1 tsp coconut oil
• 1 large mango peeled and diced
• 1 tbsp pomegranate molasses
• 2 spring onions finely chopped
• Juice and zest of 1 lime
• Large chunk fresh ginger peeled and grated
• 2 tbsp fresh mint finely chopped
• 2 tbsp fresh coriander finely chopped
• Salt and black pepper to taste

Instructions

• Make the Meatballs: Mix together all the ingredients for the meatballs in a large bowl with your hands until thoroughly combined. Roll into golf ball-sized meatballs – this recipe makes about 12.
• Cook the Meatballs (Baking): To bake, line the meatballs on a baking tray topped with parchment paper and place on the top shelf of the oven at 180C/350F. Bake for 20 minutes or until cooked through.
• Cook the Meatballs (Frying): To fry, heat a good chunk of coconut oil in a large, heavy-based pan, and sizzle the meatballs for around 12 minutes until thoroughly cooked through, turning occasionally to brown all sides.
• Prepare the Salsa: While the meatballs are cooking, begin making the salsa by gently heating the coconut oil in a saucepan. Add the diced mango and cook for around 5 minutes until lightly caramelised. Add the pomegranate molasses and a splash of water and stir, before mixing in the remaining ingredients. Remove from the heat, and season with salt and black pepper to taste.
• Serve: Serve the meatballs alongside the mango and pomegranate salsa and veggies of your choice.

Notes

• These meatballs freeze well. Make a large batch and freeze for quick meals.
• Adjust the chilli powder to your preferred heat level.
• The salsa can be made in advance and stored in the fridge for up to 2 days.