- Home
- Recipes
- Meat and poultry
- Smoked chilli meatballs with tahini and creamed beans

Smoked chilli meatballs with tahini and creamed beans
Published: October 14, 2017 at 12:10 PM
Save recipe
Serves 2
Easy
Total time: 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Why not try these punchy chilli lamb meatballs with tahini, creamed butter beans and Greek yogurt. Served with green beans, it makes a simple midweek meal for 2.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
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.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal787
- fat52g
- saturates21.9g
- carbs31.5g
- sugars12.1g
- fibre12g
- protein42.1g
- salt2.4g
Ad
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.
Check out more of our meatball recipes...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue
