Tahini + Chilli Meatballs
pair these with whatever you fancy. but don’t ditch the chilli oil or tahini. this combo
The creaminess of tahini works so well with the chilli oil to create a sauce.
Inspired by Ixta Belfrage and her bloody brilliant Bang bang noodle dish.
300g beef steak mince
25g parmesan, finely grated
2 tbsp chilli oil
3 tbsp tahini
Thinly shredded savoy cabbage
handful mint leaves
handful coriander leaves
sea salt + crushed black pepper
Once you’ve your mince in a large bowl along with the parmesan, season the mince well with salt and pepper and mix well. Divide into 12 pieces and roll into small balls, around the size of a golf ball.
Heat a large frying pan over a medium heat. Once hot, add 2 tsp of the chilli oil to the pan, tumble the meatballs into the pan and fry for 12-14 minutes, turning in the oil to brown them on all sides.
Once cooked, drizzle with the remaining chilli oil and tahini. Add the cabbage to the pan along with herbs and toss to combine.
