Meatball Tacos
By Chef Kevin Dundon
Ingredients
For the meatballs
1 tbsp. olive oil
400g beef mince
200g pork mince
1 egg
50g bread crumb
2 tbsp taco spices mix
1 tbsp fresh oregano
1 tbsp fresh parsley
1 tbsp chipotles sauce
3 tbsp Irish Yogurts Clonakilty 0% Kefir Natural
To cook the meatballs
50g streaky bacon, sliced
1 red onion, diced
2 cloves garlic, chopped
2 tomatoes, diced
1 tbsp chipotles sauce
Salt and pepper
Lime kefir drizzle
3 tbsp Irish Yogurts Clonakilty 0% Kefir Natural
1 lime zest
½ lime juice
Salt and pepper
Tomato salsa
1 red onion, thinly diced
1 tomatoes, thinly diced
½ cucumber, thinly diced
2 tbsp fresh herbs
½ lime juice
Salt and pepper
To serve
8 soft tortillas
4 tbsp chipotles sauce
2 avocado, sliced
4 tbsp fresh coriander
Cured Jalapenos slices, optional
100g mature cheddar, grated, optional
Method
- In a large bowl, combine the beef mince, pork mince, egg, breadcrumbs, taco spice, oregano, parsley, chipotle salsa and Irish Yogurts Clonakilty Kefir Yogurt. Season well with salt and pepper and mix together until just combined. Avoid overmixing as this can make the meatballs tough.
- Roll the mixture into walnut-sized meatballs. You should get around 24 meatballs.
- Heat the olive oil in a large frying pan over a medium heat. Add the meatballs and cook for 4-5 minutes, turning regularly until they are nicely browned.
- Add the sliced streaky bacon, diced red onion, chopped garlic, diced tomatoes and chipotle salsa to the pan. Season lightly with salt and pepper and gently stir everything together. Continue cooking for 8-10 minutes, stirring occasionally, until the onions have softened, the tomatoes have broken down and the meatballs are cooked through. The tomatoes should reduce just enough to lightly coat the meatballs rather than create a thick sauce.
- Meanwhile, prepare the lime kefir drizzle by mixing together the Kefir, lime zest, lime juice and a pinch of salt and pepper until smooth.
- For the fresh salsa, combine the diced red onion, tomato, cucumber and chopped herbs with the lime juice. Season with salt and pepper and mix well.
- Warm the tortillas in a dry frying pan for 20-30 seconds on each side until soft and pliable.
- To assemble, spread a little chipotle salsa over each tortilla before adding three meatballs and a spoonful of the tomato and bacon coating from the pan. Top with sliced avocado, the fresh tomato salsa and a drizzle of the lime kefir. Finish with fresh coriander, pickled jalapeños and grated mature cheddar, if using. Enjoy immediately.
