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Spicy lamb meatball and pineapple bowl
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate weeknight lamb with fresh pineapple and spicy piri-piri seasoning for a quick and delightful dinner.
Ingredients:
  • 4 x 20cm flour tortillas, cut into wedges
  • Olive oil cooking spray
  • 500g lamb mince
  • 187.50 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 6.25 gm piri-piri seasoning
  • 36.80 gm vegetable oil
  • 1/2 small pineapple, peeled, sliced
  • 1/4 red cabbage, finely shredded
  • 42.00 gm lime juice
  • 18.40 gm rice bran oil
  • 125g cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 20.00 ml chopped fresh coriander leaves
  • 58.75 gm light sour cream, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare a baking tray by lining it with baking paper.
  • Arrange the tortilla wedges in a single layer on a prepped tray. Drizzle with oil for a perfectly golden and crispy result after baking for around 10 minutes.
  • In a bowl, mix together mince, breadcrumbs, egg, and 2 teaspoons of seasoning. Roll the mixture into balls using level tablespoons. Fry the meatballs in vegetable oil on medium-high heat for 5 to 7 minutes until browned and cooked through. Transfer to a plate and keep warm.
  • Combine pineapple and the remaining seasoning in a bowl, then transfer to a pan. Cook each side for 2 to 3 minutes, or until lightly charred.
  • In a bowl, mix cabbage with half of the lime juice and half of the rice bran oil. Season with salt and pepper. Divide cabbage, pineapple, meatballs, and tortilla wedges into 4 bowls. In another bowl, combine tomato, onion, coriander, remaining lime juice, and rice bran oil. Top the bowls with the tomato mixture. Serve with sour cream and lime wedges.

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