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.
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.