Smoky Mexican meatball stew

Smoky Mexican meatball stew

  • Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal577
fat22g
saturates8g
carbs60g
sugars8g
fibre4g
protein30g
low insalt1.1g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.16 ratings
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