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Smoky Mexican meatball stew

Smoky Mexican meatball stew

A star rating of 3.7 out of 5.17 ratingsRate
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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

  • 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.

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 3.7 out of 5.17 ratings
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