Cajun Lamb Meatballs with White Beans
Photography 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.
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