Cheesy Jalapeño Blended Meatball Bake

Meatballs:

350 g beef mince

150 g mushrooms, grated

1 bunch fresh coriander, chopped (reserve a few leaves for garnish)

2 jalapeños, finely chopped (seeds in for heat, remove for milder taste)

1 garlic clove, finely chopped

1 egg

¼ cup panko breadcrumbs

½ tsp salt

2 tbsp olive oil

½ onion, diced

½ cup frozen corn

1 small zucchini, finely diced

1 tsp paprika

1 tsp ground cumin

Sauce:

1 jalapeño, seeds removed and finely chopped

200 cream

salt and pepper, to taste

1 cup grated cheddar cheese

Additional coriander leaves, to serve

Additional lime wedges, to serve

Preheat the oven to 190°C

To make the meatballs, combine all of the ingredients for the meatballs in a large bowl. Mix until well combined. Roll into small meatballs (about the size of a golf ball). You should get around 16–18 meatballs.

Heat half of the oil in a large oven-safe skillet or casserole dish. Sear the meatballs over medium-high heat until browned on all sides (they don't need to be cooked through). Remove and set aside.

In the same pan, add the remaining oil if needed. Sauté the diced onion for 2–3 minutes until softened. Add the corn and zucchini, followed by paprika and cumin. Cook for another 3–4 minutes until just tender.

Return the meatballs to the pan.

Place the ingredients for the sauce in a small food processor. Blitz to combine and season to taste with salt and pepper.

Pour the sauce evenly over the meatballs and top with the grated cheese.

Transfer to the oven and bake for 20 minutes, or until the meatballs are fully cooked and the cheese is golden and bubbling.

Garnish with extra coriander leaves and a few lime wedges, if desired. Serve with rice, tortillas, or a crisp salad.

Print Options: