Slow Cooker Mini Chilli Meatballs in Mini Tortilla Boats

Step 1

Place the lamb, spring onions, garlic, breadcrumbs, egg, chopped coriander and 2 tablespoons of the seasoning mix in a food processor. Process until finely minced and thoroughly blended. Divide and shape the mixture into 36 mini meatballs. Place on a plate, cover and chill in the fridge for 30 minutes.

Step 2

Mix the salsa, passata and remaining seasoning mix in the slow cooker pot. Add the meatballs and turn to coat in the sauce. Cover and cook on Slow for 2 1/4-2 1/2 hours or until the meatballs are cooked though and the sauce has thickened.

Step 3

Meanwhile, mix the radishes, vinegar and sugar in a shallow bowl. Cover and set aside.

Step 4

Heat the mini tortilla boats to pack instructions. Half fill each one with shredded lettuce then add 3 meatballs and some of the sauce. Top each with a dollop of soured cream, a few drained radish slices and a sprig of coriander. Serve immediately.