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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
  • Serves 4
  • Easy
  • Calories 577
  • Carbohydrates 60
  • Saturated Fat 8
  • Sugar 8
  • Protein 30
  • Fat 22
  • Fibre 4
  • Salt 1.1

Nutrition per serving

  • Calories 577
  • Carbohydrates 60
  • Saturated Fat 8
  • Sugar 8
  • Protein 30
  • Fat 22
  • Fibre 4
  • Salt 1.1

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

  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.

  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.

  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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