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Make-ahead Mexican meatball lunch recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Try our zesty Mexican meatball muffins for a delicious twist on a classic dish, ideal for on-the-go meals.
Ingredients:
  • 55g (1/4 cup) quinoa
  • 1/2 bunch fresh coriander, washed well, including roots
  • 500g beef mince
  • 100g black beans, rinsed, drained, coarsely chopped
  • 1 egg
  • 1 garlic clove, crushed
  • 5.00 gm ground cumin
  • 5.00 gm sweet paprika
  • 36.40 gm olive oil
  • 8 mini flour tortillas, warmed
  • Sour cream, to serve
  • Lime wedges, to serve
  • Thinly sliced fresh green chillies, to serve
  • 1 red capsicum, deseeded, finely chopped
  • 1 small red onion, finely chopped
  • 2.50 gm ground cumin
  • 1/4-1/2 tsp Mexican chilli powder (optional)
  • 800g can diced tomatoes
Instructions:
  • In a saucepan, combine quinoa and 125ml (1/2 cup) water. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it cool.
  • Separate the coriander leaves from the stems and set them aside. Finely dice the stems and roots.
  • Combine the coriander stem and root, cooled quinoa, beef, black beans, egg, garlic, cumin, and paprika in a large bowl. Mix thoroughly using your hands until fully combined. Then, shape level tablespoonfuls of the mixture into balls.
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Cook the meatballs, turning occasionally, for about 5 minutes until nicely browned. Transfer to a plate.
  • In the same pan, warm up some oil over medium heat. Toss in capsicum and onion, and sauté for 4 minutes until softened. Sprinkle in cumin and chili powder to your liking, if desired. Stir for 1 minute until fragrant. Introduce the tomatoes and let it gently simmer.
  • Simmer the meatballs covered for 5 minutes. Uncover and simmer for an additional 5 minutes until cooked through. Divide into insulated food containers or a serving bowl. Top with coriander leaves and chili. Serve with tortillas, sour cream, and lime wedges.

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