These are not your mum's meatballs. They don't need to be chaperoned by pasta, instead, they're simmered in a smoky chipotle-hued sauce and crowned with golden, grilled cheese. A corn and coriander salsa and a squeeze of lime confirms these are meatballs done differently.
Remove husks from corn and carefully slice off kernels, discard cob. Peel and crush garlic.
Heat 1 teaspoon oil in a medium ovenproof frypan over medium-high heat. Add corn and cook, stirring, for 1–2 minutes or until slightly golden and caramelised. Stir through garlic and cook for 30 seconds or until fragrant. Transfer corn to a bowl and set aside to cool slightly. Wipe out frypan.
Return frypan to medium heat and add remaining oil and meatballs. Cook, turning occasionally, for 8–9 minutes or until caramelised. Add Subtly Smoky Chipotle and tomatoes, bring to a simmer and cook for 2–3 minutes or until reduced slightly. While the meatballs are cooking, continue with step 4.
Rinse and roughly chop coriander leaves and stems. Juice ½ the lime. Roughly dice cucumber. Place cucumber, corn, most of the coriander (reserving some to serve) and lime juice in a bowl, season with salt and pepper and mix to combine.
Remove meatballs from heat and sprinkle with cheese. Place under preheated grill for 4–5 minutes or until golden and bubbling.
Cut remaining lime into wedges. Divide cheesy meatballs between bowls and top with salsa and sour cream. Sprinkle with reserved coriander and serve with lime wedges.