Smoky Mexican meatball stew
A simple spicy meatball recipe that makes a great alternative to beef chilli
- Prep: 10 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 1½ tbsp olive oil
- 1 large onion, finely chopped
- 400g beef mince
- 50g fresh white breadcrumbs
- 1 tsp each ground cumin and coriander
- 1½ tbsp chipotle paste
- 200g basmati rice
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- small handful coriander, to serve
Method
-
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.
-
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.
-
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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