Smoky Mexican Meatball Stew Recipe

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By Good Food team

Preparation and cooking time
- Prep:10 mins
- Cook:35 mins
Easy
Serves 4

A simple spicy meatball recipe that makes a great alternative to beef chilli

Nutrition: per serving

Highlight	Nutrient	Unit
	kcal	577
	fat	22g
	saturates	8g
	carbs	60g
	sugars	8g
	fibre	4g
	protein	30g
low in	salt	1.1g

Ingredients

1 ½ tbsp olive oil
1 large onion, finely chopped
400g beef mince
50g fresh white breadcrumb
1 tsp each ground cumin and coriander
1 ½ tbsp chipotle paste
200g basmati rice
400g can chopped tomato
400g can kidney bean, drained and rinsed
small handful coriander, to serve

Method

STEP 1
Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
STEP 2
Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
STEP 3
Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.

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