Tex-Mex Meatballs with Corn Salsa
Get cheesy with this one-pan dish that dials up the flavour on traditional meatballs with a spice-hued Mexican twist. Nestled in a fragrant sauce and served with a zesty corn salsa, this is fiesta on a plate.
Recipe
1
Chop Aromatics
Rinse coriander, pick leaves and finely chop stems. Finely chop red onion and jalapeños.
2
Make Corn Salsa
Remove husk from corn and carefully slice kernels from cobs. Place 1/2 the oil and corn in a frypan over medium heat. Cook, stirring occasionally, for 3-4 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.
3
Shape Meatballs
Place chopped jalapeño, mince, Tex Mex Mix Tape, egg, panko breadcrumbs and ½ the cheddar in a large bowl. Season with 1/8 teaspoon salt and pepper and give it a good mix to thoroughly combine. Using clean, damp hands roll the mince mixture into 6 equal-sized balls.
4
Cook Meatballs
Heat remaining oil in a large frypan over medium heat. Add meatballs and cook, turning, for 5–6 minutes or until golden brown on all sides.
5
Make Sauce
Add cherry tomatoes and coriander stems to frypan and season with salt and pepper. Reduce heat to medium-low and simmer for 8-9 minutes or until sauce is thick and reduced.
6
Plate Up
Sprinkle meatballs with remaining cheddar, cover with a lid and cook for a further 1–2 minutes or until cheese has melted. Cut remaining lime into wedges. Serve meatballs with corn salsa, lime wedges and coriander leaves.