Ingredients
- 500g minced beef
- 200g cooked rice
- 3 spring onions, roughly chopped
- Handful of coriander, roughly chopped
- 1tsp smoked sweet paprika
- 1/2tsp cumin seeds, toasted and crushed
- 1/2tsp salt
- FOR THE AVOCADO CREMA:
- 1 avocado
- 4tbs sour cream
- Juice of 1 lime
- 2tbs fresh coriander, chopped
- Pinch sea salt
- FOR THE SALSA:
- 4 tomatoes, diced and drained
- 1/2 red or yellow pepper, diced
- 1 small red onion, diced
- 2tbs coriander, finely chopped
- 2tbs jalapeñonos, finely diced
- Juice of 1 lime
- TO SERVE:
- Soft corn tortillas or tortilla chips
1 Preheat the oven to 200 degrees.
2 Place all of the ingredients for the meatballs into the bowl of a food processor and blitz until evenly combined.
3 Using wet hands, shape tablespoons of the meat into 20-25 balls. Arrange evenly on a large baking tray. Bake for 15-20 minutes, turning halfway through until cooked through. I usually thread these on skewers for novelty and ease.
4 Meanwhile, make the crema. Blitz the avocado, sour cream, lime juice, coriander and salt until smooth and creamy. Set aside.
5 Mix all of the salsa ingredients until combined. Taste for seasoning and set aside.
6 Serve the meatballs right away with warm soft tortillas, the avocado crema and the salsa.
