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Brazilian Meatballs

Samba Meat Balls

Course Lunch
Cuisine South American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 /4
Author Druv Baker for Tilda


  • 250 g Lamb Mince
  • 1/2 Medium Onion chopped very finely
  • 1 clove Garlic crushed
  • 1 handful Fresh Mint chopped finely
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Chilli Powder or more to taste


  1. Mix together all the ingredients in a small bowl, seasoning with salt and pepper to taste
  2. Form into eight to ten small balls
  3. Place on a tray in the fridge for half an hour
  4. Heat about a tablespoon of oil in a large frying pan
  5. Cook the meatballs over a medium heat turning frequently till golden brown
  6. Drain on kitchen paper while you cook the Tilda Samba rice and make a dip from a tablespoon of greek yoghurt, a dash of lime and a handful of fresh chopped mint and parsley