Smoked chilli meatballs with tahini and creamed beans
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 onionthickly sliced
- 1 clove garlic
- 1/2 vegetable stock cube
- 400g tin butter beansdrained and rinsed
- 2 tbsp tahini
- 1 tsp sweet smoked paprikaplus 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 wedgesto serve
- 300g green beanstrimmed and cooked to serve
Nutrition: per serving
- kcal787
- fat52g
- saturates21.9g
- carbs31.5g
- sugars12.1g
- fibre12g
- protein42.1g
- salt2.4g
Method
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.
