Cajun Lamb Meatballs with White Beans
Serve these tender, rustic one-pot meatballs with lots of crusty bread for mopping up the juices and a fresh green salad. Some Cajun spice mixes are very fiery, so add according to taste.
Meatballs: Combine all the ingredients in a large bowl and season with salt. Roll into walnut-sized balls. Heat one tablespoon of oil in a large sauté pan and brown the meatballs. Transfer to a plate and set aside. The meatballs won’t be fully cooked. Don’t rinse the pan.
Sauce: Add the onion, celery, garlic and spice mix to the same pan and cook until soft, adding a splash of water if needed. Stir in the tomatoes and cannellini beans.
Add the stock then nestle in the meatballs. Bring to the boil then reduce the heat and simmer gently for 10 minutes until the meatballs are cooked through. Serves 4–6