Smoked chilli meatballs with tahini and creamed beans
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
