Don’t you just love meatballs? I make them at least once every 2 weeks (sometimes more) so I’m always playing around with new flavour combos to add excitement to the humble meatball.
One of my favourite tricks is to choose a cuisine and then serve the meatballs with accompaniments from that cuisine – even if you wouldn’t normally associate meatballs with said cuisine.
There hasn’t been a time where my meatball experiments have let me down. And often I’ve been delighted by the results.
Like this Mexican fiesta. It couldn’t be easier – just serve your cooked meatballs on a bed of crunchy shredded lettuce with a good smoky salsa and creamy ricotta and you have a winner on your hands.
Of course you can always add tortillas or wraps for the carb lovers in your life. But I love them just as is.
Ingredients
- 250g / 9 oz meatballs
- 2 handfuls shredded Lettuce
- 2-4 tablespoons smooth ricotta
- 1-2 tablespoons salsa
Instructions
for AIR FRYER
- Place meatballs in the air fryer basket spread out in a single layer.
- Set the air fryer to 200C (400F). Cook for 8 minutes.
- When the timer goes, check the meatballs. - it may need a few minutes longer depending on how large they were.
for OVEN
- Turn your oven to 250C (480F). Line a rimmed baking sheet with paper.
- Place meatballs on the tray.
- Pop tray in the oven and set your timer for 10 minutes. Put your feet up.
- When the timer goes, check the meatballs. - they may need a few minutes longer depending on your oven.
To serve (both methods)
- Place shredded lettuce in the base of a plate or bowl.
- Top with hot meatballs.
- Serve with ricotta and salsa dolloped over.
Variations & Substitutions
make your own meatballs – combine 500g (1lb) ground (minced) meat with 100g (3.5oz) almond meal, 1/2 teaspoon salt and 1 teaspoon onion powder. Form into balls.
short on time / no oven – you could pan fry the meatballs – but then you risk them falling apart.
vegetarian – use these zucchini falafels or these lentil balls. Or replace the meat with cooked lentils or chickpeas – and just warm them in a frying pan.
different protein – any meatball will work, also fantastic roasting whole salmon fillets. Or pan fry thinly sliced steak, chicken breast or thigh fillets. Minced (ground) meat is also fab.
dairy-free – replace ricotta with regular hummus, smashed avocado, eggplant dip or avocado ‘hummus’ or even mashed potato (warmed up and made with olive oil of course).
more substantial (carb lovers) – serve with tortillas, wraps, rice or bread.
more substantial (low carb) – avocado, more nuts, more meat.
different vegetables – feel free to roast veg with the meatballs like thinly sliced zucchini, mushrooms, onion, chilli peppers, red bell peppers (capsicum). And replace the baby spinach with any other salad leaf or cooked green veg.
different cheese – sour cream, greek yoghurt, soft goats cheese, cream cheese or even crumbled feta or halloumi.
Waste Avoidance Strategy
meatballs – freeze them.
ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.
salsa – unopened keep them in the panty, once open will keep in the fridge for a few weeks.
lettuce – will keep in the fridge for 1-2 weeks in a plastic bag. Otherwise use for another meal as it’s not great once frozen.
Problem Solving Guide
bland – more salt! More salsa Or add in a flavour bomb.
too dry – overcooked meatballs. Next time get them out earlier. For now a drizzle of extra virgin olive oil will help.
no oven / no air fryer – pan fry the meatballs in a little oil on a medium high heat until well browned and cooked through.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Prepare Ahead
Yes! Just cook as per the recipe but keep the ricotta and salsa separately. Leftovers will keep in the fridge for 1-2 weeks..
