- Combine the mince with the shallots, Shemin’s Peri Peri Spice Blend, fresh chilli and garlic.
- Using a teaspoon scoop and roll into balls, there should be about eighteen.
- Heat one tablespoon of the oil in a frying pan and fry half the meatballs for 7-10 minutes, turning frequently until golden brown and cooked through.
- Repeat with the rest of the meatballs and another tablespoon of the oil.
- As they cook, heat the grill and spread the baguette slices over a baking tray and lightly toast on both sides. Then tear the lettuce onto serving plates and top with the toasted baguette, drizzle with the remaining oil and grind over some black pepper.
- When the meatballs are ready, return the first batch to the pan to heat through, then them onto the salad and drizzle with the Caesar dressing. Scatter with some fresh herbs and serve immediately.
Tips:
- You can also use Shemin’s other Spice Blends in this recipe. It would work very well with our Jerk, Cajun, Harissa, Barbecue or Mexican Blends.
- Grate a little parmesan onto the salad, if desired.
Will Dewar –
These spicy little meatballs are delicious! I did change the recipe a little by adding breadcrumbs as my chicken mince was quite wet, I also rolled them in flour before cooking. I served mine in pitta breads with little gem lettuce, Parmesan cheese, mayo and Piri piri sauce and they were a big success with the family. I think I may do some chips or spicy rice next time!