Smoky Mexican meatball stew

A bowl of food on a plate Casserole Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:35 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 577
fat 22g
saturates 8g
carbs 60g
sugars 8g
fibre 4g
protein 30g
salt 1.1g


  • 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


  • 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.

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