Albóndigas mexicanas rellenas de queso

Ingredientes

• 500 grams lean beef mince
• 1 free-range eggs
• 1 red onion (finely diced)
• 1 clove garlic (crushed)
• 1 tbsp sambal oelek (chilli paste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 cup plain corn chips (crushed)
• 2 &1/2 tbsp reduced-fat mozzarella cheese (sliced into 12 cubes)
• 1/2 bunch fresh coriander (finely diced)
• 2 cups baby spinach
• 1 tomato (sliced into wedges)
• 1 Lebanese cucumber (sliced)
• 2 tsp extra virgin olive oil
• 2 & 1/2 tbsp extra light sour cream

Preparación

1. 1

   Preheat the oven to 200c and line a baking tray with baking paper.

2. 2

   In a large mixing bowl, combine mince with egg, onion, garlic, spices, chilli paste, corn chips and fresh coriander.

3. 3

   Divide the mix into 12 even portions.

4. 4

   Take a ball of mince and slightly flatten it, place 1 cube of cheese in the centre, and form the mince around the cheese so it is covered completely.

5. 5

   Place the meatball on a lined baking tray. Repeat this process until all balls are stuffed with cheese.

6. 6

   Place meatballs in the oven for 10 minutes or until cooked through.

7. 7

   While the meatballs are in the oven prepare the salad of baby spinach, tomato and cucumber.

8. 8

   Divide the salad between 4 bowls and drizzle with olive oil.

9. 9

   Place the meatballs on the salad and top with sour cream.

10. 10

    Three meatballs with salad is one serve.