Roots to Food Cajun Meatballs recipe

30th March 2017


Cajun and Lime Infused Mini Meatball served with Vegetable Noodle Chowmein and a Sweet and Sour Sauce

I Onion Sliced thinly

I Garlic Clove crushed

15g Fresh Ginger grated

I small Red Pepper sliced

1 small Yellow Pepper sliced

50g Beansprouts

4 Spring Onions thinly sliced

200g Medium Egg Noodles soaked

4 good dashes Light Soy Sauce

500g Minced Beef or Minced Lamb

1 fresh Lime sqeezed

1 tsp Cajun Spice

15g Fresh Coriander finely chopped

1 tbls Vegetable Oil

150ml Malt Vinegar

150ml Water

150g Granulated Sugar

200g Tomato Puree


1. In a large bowl mix the minced beef, fresh lime, Cajun spice and fresh coriander. This mix is best left to marinade for 1 hour.

2. Roll the mixture into equal size balls the size of a large marble. Steam the meat balls for 10 minutes or place on a wire rack on a roasting tin with a little water covered with foil leaving room between the meat balls and the top of the foil and place in the oven for 15 minutes.

3. Meanwhile in a wok heat the oil and flash fry the garlic, ginger and onions until soft, add the peppers and cook for 2 minutes. Add the beansprouts, spring onion and soy sauce, cook for one minute and stir through the noodles until hot.

4. For the sweet and sour sauce in a small saucepan heat the vinegar, sugar and water and bring to the boil, gradually stir in the tomato puree until you have the consistency that the sauce will coat the back of a metal spoon.

5. With a pair of tongues carefully divide the chow mein noodle mix into the centre of four plates, place the meat balls onto the chow mein and coat the meat balls with the sweet and sour sauce.