These tortilla boats filled with tiny lamb meatballs in a rich and spicy tomato sauce are perfect for easy entertaining.
Ingredients
500g lean lamb mince
3 spring onions, trimmed and finely chopped
1 garlic clove, crushed
50g panko breadcrumbs
1 egg
2 tablespoons freshly chopped coriander
1 sachet Old El Paso™ Seasoning Mix for Chili
1 jar Old El Paso™ Thick 'N Chunky Salsa
250g passata
6 radishes, trimmed and finely sliced (65g)
2 tablespoons rice wine vinegar
2 teaspoons caster sugar
1 pack Old El Paso™ Stand ‘N Stuff™ Soft Tortilla Boats
To serve
100g iceberg lettuce, shredded
125g Old El Paso™ Soured Cream
Fresh coriander sprigs
Instructions
Place the lamb, spring onions, garlic, breadcrumbs, egg, chopped coriander and 2 tablespoons of the seasoning mix in a food processor. Process until finely minced and thoroughly blended. Divide and shape the mixture into 36 mini meatballs. Place on a plate, cover and chill in the fridge for 30 minutes.
Mix the salsa, passata and remaining seasoning mix in the slow cooker pot. Add the meatballs and turn to coat in the sauce. Cover and cook on Slow for 2 1/4-2 1/2 hours or until the meatballs are cooked though and the sauce has thickened.
Meanwhile, mix the radishes, vinegar and sugar in a shallow bowl. Cover and set aside.
Heat the mini tortilla boats to pack instructions. Half fill each one with shredded lettuce then add 3 meatballs and some of the sauce. Top each with a dollop of soured cream, a few drained radish slices and a sprig of coriander. Serve immediately.
Expert Tips
You can cook the meatballs in the slow cooker up to 1 day in advance. Cool at room temperature for 30 minutes, then transfer to a microwave-proof bowl and cover and chill in the fridge. Reheat on Full power in the microwave for 2-3 minutes or until piping hot.
For an extra spicy sauce add 2 tablespoons drained and chopped Old El Paso™ Sliced Green or Red Jalapeños.
