Ca­jun Lamb Meat­balls with White Beans

Dish - Everyday Dish - - Mains -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.