Smoky Mexican Meatball Stew
This recipe combines aromatic spices, tender beef meatballs, and hearty kidney beans in a rich and flavorful tomato-based sauce. Serve these meatballs with fluffy basmati rice for a satisfying and delicious meal that your whole family will enjoy.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 577 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.1 milligram of sodium
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