Cajun Lamb Meatballs with White Beans
Photography by Aaron McLean.
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.
Serves: 4–6
INGREDIENTS
Meatballs
500 grams lamb mince
1 egg
1 cup fresh white breadcrumbs
1-2 teaspoons Cajun spice mix
2 tablespoons finely chopped coriander
1 teaspoon sea salt
Sauce
1 onion, thinly sliced
1 stalk celery, thinly sliced
2 cloves garlic, crushed
½-1 teaspoon Cajun spice mix
1 x 400 gram tin whole cherry tomatoes
2 x 400 gram tins cannellini beans, drained and rinsed
1 cup chicken stock
sea salt and freshly ground pepper
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.