Try our recipe for smoked chilli meatballs, then also check out more delicious meatball recipes such as our Moroccan meatballs with herb couscous, healthy meatballs, Swedish meatballs and vegetarian meatballs. Now try our top Eurovision recipes.


  • 1 onion, thickly sliced
  • 1 clove garlic
  • 1/2 vegetable stock cube
  • 400g tin butter beans, drained and rinsed
  • 2 tbsp tahini
  • 1 tsp sweet smoked paprika, plus a little extra to serve
  • 1/4 tsp smoked sea salt
  • 1/4 tsp dried chilli flakes
  • 1 tbsp olive oil
  • 12 ready-made lamb meatballs
  • 100g greek yogurt
  • lemon wedges, to serve
  • 300g green beans, trimmed and cooked to serve


  • STEP 1

    Put the onion, garlic and ½ stock cube in a pan, cover with water by 2.5cm, bring to the boil and simmer with a lid on for 10-15 minutes until the onion and garlic are really soft. Heat the grill to high.

  • STEP 2

    Use a slotted spoon to remove the onion and garlic from the stock and put in a food processor or blender with the butter beans, tahini and some seasoning. Add 100ml of the stock and whizz until a loose mash-like texture forms. Add a splash more stock if it’s too thick, then tip into a pan to reheat.

  • STEP 3

    Mix the paprika, smoked sea salt and chilli flakes together with 1 tbsp olive oil. Stir with the meatballs until they’re thoroughly coated, then space out on a non stick baking tray.

  • STEP 4

    Grill the meatballs, turning halfway, for 8-10 minutes, until dark golden and cooked through.

  • STEP 5

    To serve, spread some of the creamed beans on each plate, and top with the meatballs. Finish with the yogurt and a pinch more paprika. Serve with lemon wedges for squeezing and green beans.

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