Meatball Tacos with Salsa Butter

Ingredients

Meatballs:

500g beef mince

½ small onion, finely chopped

1 egg

1 garlic clove, crushed

2 Tbsp tomato salsa

2 Tbsp stock

¼ c fresh breadcrumbs

2 tsp cumin

¼ tsp chilli flakes

1 tsp fresh organum, chopped

Salt and pepper

1 Tbsp oil

2 tsp Westgold Salted Butter

10 bamboo skewers

Salsa butter:

¾ c tomato salsa, slightly warm

3 Tbsp Westgold Salted Butter, melted             

To serve:

10 cos lettuce leaves

½ c coriander leaves

20 cherry tomatoes, halved

1 large avocado, diced

10 tacos

Lime wedges to serve

Method

To make the meatballs: 

Place all the ingredients into a bowl except the butter and oil and mix until well combined.  Wet your fingers and roll the mixture into 30 meatballs and skewer them in threes. 

Heat a large frypan and add the oil and butter.  Saute the meatballs for 4-5 minutes on each side until just cooked through.  Remove from the pan and place on a paper towel.  Keep warm.

Salsa butter:

Place butter and salsa into a tall jar and blend together using a stick blender until smooth.  Leave at room temperature until ready to serve.

To finish tacos:

Spread the inside of the tacos with the salsa butter. 

Place a lettuce leaf on top of the salsa butter and top with the meatballs.  Sprinkle over the cherry tomatoes, avocado and coriander leaves. 

Top with salsa butter, and place on a serving platter with lime wedges on the side.  Serve immediately.