Chipotle Meatball Stew

Charmaine Lu -
  • 1.5 tbsp olive oil
  • 1 chopped onion
  • 400g beef mince
  • 50g fresh breadcrumbs
  • 1 tsp each ground coriander and cumin
  • 1.5 tbsp chipotle paste
  • 400g tin of kidney beans, drained
  • Chopped coriander, to serve
  • Cooked brown rice, to serve
  • Fry the onion in 1 tbsp of oil for 8 mins to soften, then remove from the pan and set aside. Place the minced beef, breadcrumbs, chipotle paste and spices in a bowl with some seasoning. Mix and roll and into 20 meatballs, then fry in the remaining oil for 8 mins or until browned all over.
  • Return the onion to the pan along with the tomatoes and a can full of water. Simmer for 7 mins, then add the beans and cook for another 10 mins or until the sauce has thickened and the meatballs are cooked through. Season again, then scatter with chopped coriander and serve with brown rice.
35 mins
4 serving