SPICY LAMB MEATBALL AND PINEAPPLE BOWL
SERVES 4 PREP 20 MINUTES COOK 20 MINUTES
4 x 20cm flour tortillas, cut into wedges Olive oil spray 500g lamb mince ¾ cup fresh breadcrumbs 1 egg, lightly beaten 2½ teaspoons piri-piri seasoning ¼ cup vegetable oil ½ small pineapple, peeled, sliced ¼ red cabbage, finely shredded 2 tablespoons lime juice 125g cherry tomatoes, halved ½ red onion, finely chopped 1 tablespoon chopped fresh coriander leaves ¼ cup light sour cream and 1 lime, cut into wedges, to serve
1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. 2 Place tortilla wedges, in a single layer, on prepared tray. Spray with oil. Bake for 10 minutes or until golden and crisp.
3 Meanwhile, combine mince, breadcrumbs, egg and 2 teaspoons seasoning in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Return pan to heat. 4 Place pineapple in a bowl. Add remaining seasoning. Toss to coat. Add to pan. Cook for 2 to 3 minutes each side or until beginning to char. 5 Toss cabbage, half the lime juice and half the remaining oil in a bowl. Season with salt and pepper. Combine tomato, onion, coriander and remaining lime juice and oil in a bowl. Divide tortilla wedges, meatballs, pineapple, cabbage and tomato mixture among serving bowls. Serve with sour cream and lime wedges. NUTRITION: (per serve) 2447kj; 31.3g fat; 9.8g sat fat; 34.6g protein; 38.5g carbs; 5.5g fibre; 131mg chol; 760mg sodium.