Spicy Meatballs with Tomato & Avocado Salsa

Don’t even ASK what will happen when avo season is over… 🙁

Luckily it’s not over yet and we can eat avos all day long!

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Here’s a fab marriage between creamy avocado, fresh coriander, garlicky tomatoes and spicy meatballs – more like a menage-a-quattro or something…

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You will need:

{for the meatballs}
1 kg minced meat
2 tsp Peppadew spice
2 red bird’s eye chilies
1 tsp soy sauce
1 tsp sesame oil
1 tsp fish sauce
A handful of fresh coriander, chopped
A thumb-sized piece of fresh ginger, grated
1 egg
1 tsp salt

Mix everything together and roll into little meatballs.
Place onto a baking dish and bake at 160C for 40 minutes.
After 40 minutes, increase the oven temp to 180C and bake for another 10 minutes.

{for the salsa}
1 cup Rosa tomatoes, halved
1 avocado, diced
2 cloves of garlic, finely chopped
1 red chili, finely chopped
Olive oil
Lemon juice
A handful of fresh coriander, chopped
Salt to season

Make the salsa a few hours before you intend to eat, so that the tomatoes can marinade properly.

Mix the tomatoes and garlic.
Season with salt and drizzle {generously} with olive oil & lemon juice.
Let this marinade for a bit, before adding the chili, avocado and coriander.

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Be ready for a burst of flavour and be warned, it’s spicy!!! {Yet totally refreshing and perfect with a glass of crisp, fruity, dry white wine…}

Enjoy! x

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