Tex-Mex Meatballs with Corn Salsa

Wash coriander. Pick the coriander leaves and finely chop the stems. Finely chop red onion and jalapenos.

Carefully slice corn from cobs and place in a frypan over medium heat. Cook, stirring occasionally, for 5-7 minutes or until charred. Transfer to a bowl with the onion, juice of half a lime, salt and pepper and mix to combine. Set aside.

In a large bowl, combine the chopped jalapeño with mince, Mexican spice blend, add half the egg (discard remainder), panko breadcrumbs, and half the cheese. Season with salt and pepper and give it a good mix to thoroughly combine. Using clean, damp hands roll the mince mixture into 6 even-sized balls.

Heat oil in a large frypan over medium heat. Add meatballs and cook, turning, for 5-6 minutes or until golden brown on all sides.

Add cherry tomatoes and coriander stems to frypan and season with salt and pepper. Reduce heat to medium-low and simmer for 10-15 minutes or until sauce is thick and reduced.

Sprinkle remaining cheese over meatballs, cover with a lid and cook for a further 1-2 minutes or until cheese has melted. Cut remaining lime half into wedges. Serve meatballs with corn salsa, lime and coriander leaves.