Great Balls of Fire! Spicy Meatball Recipe

Looking & feeling great doesn’t have to mean sacrificing on taste or spending hours in the kitchen…

In Season:  Lamb

Ideally organic and grass-fed

Great Balls of Fire (spicy meatballs) on a Crunchy Warm Salad

(serves 2)

Difficulty rating: Easy

Cupboard to table: 30 minutes

Ingredients for meat balls:

250g (8¾ oz) of organic lamb or beef mince

1 tablespoon coriander seeds ground

¾ teaspoon ground cumin powder

¼ to ½ teaspoon cinnamon powder

¼ to ½ teaspoon hot cayenne pepper depending on your preference for heat

1 tablespoon tomato puree (organic if possible)

¼ to ½ teaspoon of black pepper

1 teaspoon dried herbs (oregano or thyme)

1 tablespoon ghee for frying

Ingredients for the warm salad:

1 large cup shredded white cabbage

1 green or red pepper (capsicum) halved then finely sliced

12 to 15 cherry tomatoes halved

1 tablespoon coconut oil for frying

A pinch of cayenne pepper (optional)

Goat’s yoghurt or freshly made raita

A handful of lightly toasted cashew nuts


1) To make the meatballs, blend all the ingredients (apart from the ghee) together in a bowl with the back of a fork. If the mixture remains very stiff add a little more tomato puree.  Work the meat into small balls (about the size of a golf ball) in the palm of your hand and set aside – you should get between 6 and 8 pieces from this mixture.

2) Heat the ghee in a non-stick frying pan and gently fry the meatballs over a medium heat, turning occasionally. It should take between 10 and 15 minutes to brown them thoroughly – it is worth taking the time to colour them well as this adds a lot to the flavour.

3) Once the meatballs have started to cook prepare the vegetables. Heat the oil in a large frying pan (preferably non-stick) and gently fry the cabbage and peppers for about 5 minutes until they start to brown. Then add the cherry tomatoes and fry for a further 3 to 4 minutes – add a little more oil if necessary. Finally add the cayenne pepper (if using) for a little background heat.

4) Spoon the vegetables into two bowls, add the meatballs, yoghurt/raita and nuts and eat while hot.


To your lean, healthy, optimised future,

Matt & the personal training team

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