Madras meatball tortillas with slaw and tangy yoghurt dressing

Spicy madras meatball tortillas with slaw and tangy yoghurt dressing

Serves

Prep Time

20 mins

Cook Time

20 mins

These spicy meatballs are super tasty but not “hot” so the kids will still eat them. Stuff in a tortilla or pita with salad or serve with rice, chutney and veggies – you can also make the mixture into burger patties and tuck in a bun if its burger night at your place.

Sophie Gray

Save recipe

Ingredients

500g Quality Mark beef mince
1 Tbsp oil
1 onion
chopped
1 garlic clove
1 tsp grated fresh ginger
1 tsp ground cardamom
½ tsp chilli powder
_1/2 tsp ground cumin
½ Tbsp curry powder
½ tsp kosher salt
fresh breadcrumbs
made from 2 slices of bread
1 egg
350g coleslaw
½ cup plain unsweetened yoghurt
½ cup fresh mint
chopped
A squeeze of lemon juice
12 tortillas

Method

Preheat the oven to 210°C.

Line a shallow baking tray with non-stick baking paper.

Heat the oil in a small saucepan and sauté the onion and garlic till soft.

When the onion is soft add all the spices to the pan and cook gently for 1-2 minutes or until fragrant, taking care not to burn the spices. Remove from the heat and cool slightly.

In a bowl or processer combine the beef mince, salt, breadcrumbs, spiced onion and egg and mix well, then using wet hands form the meat into approximately 36-38 balls.

Arrange the meat balls on the prepared tray, spacing them out for heat circulation.

Bake the meatballs in the preheated oven for 10 - 15 minutes; turn during cooking to cook the meatballs on all sides.

In a small bowl combine the yoghurt, mint, and a squeeze of lemon juice.

Warm the tortillas in the oven or microwave till flexible.

Serve the tortillas stuffed with slaw and meatballs and drizzled with minty yoghurt.