Mexican Meatball Stew
Mexican Meatball Stew



  • 1.5 tbsp olive oil
  • 1 large onion, finely chopped
  • 400g decent quality beef mince
  • 50g fresh breadcrumbs
  • 1.5 tsp chipotle paste
  • 200g basmati rice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can chopped tomato
  • 400g can kidney beans, drained
  • Handful of coriander, to serve
  • Heat about a tbsp of oil in a large pan, and then add the chopped onions. Cook gently for about 10 minutes, until softened and translucent, then remove from the pan.
  • While the onions are cooking, make the meatballs. In a bowl, add the mince, the breadcrumbs, the spices and the chipotle paste, along with plenty of seasoning. Mix thoroughly, and then roll in your hands into walnut-sized balls, and pop them in the pan with the onions. Cook for about 8 minutes, until well browned all over.
  • Meanwhile, cook the rice as according to the instructions on the pack. Return the cooked onions to the pan, tip in the tomatoes, and add a can full of water, too. After five minutes on a steady simmer, add the beans, and cook for ten minutes to thicken. When ready, season the meatballs well, and serve with rice and a scattering of coriander.
  • Don’t fancy meat? Replace the meatballs with some lentil balls or mushrooms and make a tasty, spicy stew!
35 mins
4 servings

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