adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican meatball skewers with rice salad
Mexican meatball skewers with rice salad
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Make a healthy, kid-friendly veggie snack that's perfect for on-the-go, with low saturated fat.
Ingredients:
  • 550g lean beef mince
  • 1 egg, lightly beaten
  • 125.00 ml fresh breadcrumbs
  • 2 tsp Mexican chilli powder
  • 1 garlic clove, crushed
  • 1 tsp ground coriander
  • 6.00 green onions, thinly sliced
  • 250g cherry tomatoes
  • 1 medium yellow capsicum, cut into 2.5cm pieces
  • Alfa One rice bran oil cooking spray
  • 150.00 gm long-grain rice, rinsed
  • 250.00 ml frozen corn kernels
  • 125g can kidney beans, drained, rinsed
  • 40.00 ml chopped fresh coriander
  • 42.00 gm lemon juice
  • 18.20 gm olive oil
Instructions:
  • Mix together ground meat, egg, breadcrumbs, chili powder, garlic, coriander, and onion in a spacious bowl. Shape the mixture into small balls using 3 teaspoons at a time. Skewer the meatballs, tomatoes, and capsicum in an alternating pattern.
  • Preheat a greased barbecue plate or chargrill over medium heat. Lightly coat skewers with oil. Grill, turning occasionally, for 8 to 10 minutes until fully cooked.
  • Prepare the salad by cooking rice in boiling water as per packet instructions until tender, adding corn for the last 3 minutes. Drain and cool the rice under running water. In a bowl, combine rice with beans, onion, and coriander. In a jar, mix lemon juice and oil, season with pepper, close the lid, and shake well. Pour the dressing over the rice mixture and toss everything together. Serve the skewers with the flavorful rice salad.

Similar Recipes