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Mexican beef and bean frying-pan meatballs
Mexican beef and bean frying-pan meatballs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spicy beef and bean meatballs simmered in tomato and corn sauce - a perfect quick dinner!
Ingredients:
  • 1/2 bunch fresh coriander, roots and stems finely chopped, leaves picked
  • 1 brown onion, finely chopped
  • 400g can kidney beans, rinsed, drained
  • 10.00 gm ground cumin
  • 20.00 ml Mexican chilli powder
  • 3 garlic cloves, crushed
  • 650g beef mince
  • 1 egg
  • 27.30 gm extra virgin olive oil
  • 1 red capsicum, deseeded, finely chopped
  • 2 x 410g cans chopped tomatoes
  • 125g can corn kernels, drained
  • Guacamole, to serve
  • Sour cream, to serve
  • Gluten-free corn chips, to serve (optional)
Instructions:
  • In a food processor, combine coriander root and stem, half of the onion, 2/3 cup kidney beans, 2 tsp cumin, 2 tsp chili powder, and 1 garlic clove. Pulse until finely chopped, then transfer the mixture to a bowl. Add the mince and egg, mix until just combined. Shape spoonfuls of the mixture into balls using damp hands.
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Cook the meatballs, turning occasionally, for 5 minutes until nicely browned. Transfer to a bowl. In the same pan over medium heat, heat the remaining 2 teaspoons of oil. Add capsicum, onion, and garlic. Cook and stir for 4 minutes until softened. Stir in the remaining cumin and chilli powder, cook for another minute until fragrant.
  • Combine tomato and 60ml (1 ⁄ 4 cup) water in a pot. Simmer covered for 6 minutes while stirring. Introduce meatballs and continue simmering covered for 3 minutes. Add corn and the rest of the beans. Simmer uncovered for 5 minutes, or until meatballs are fully cooked. Gently mix in coriander leaves. Serve with guacamole, sour cream, and corn chips, if desired.

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