This is today’s recipe of the day for Sunday 11th November 2018.
Smoky Mexican Meatball Stew
Serves 4, Prep 10mins, Cook 35mins
1½tbsp x Olive Oil
1 x Large Onion, finely chopped
400g x Beef Mince
50g x Fresh White Breadcrumbs
1tsp each of Ground Cumin & Coriander
1½tbsp x Chipotle Paste
200g x Basmati Rice
1 x 400g Can of Chopped Tomatoes
1 x 400g Can of Kidney Beans, drained and rinsed
A Small Handful of Coriander, to serve
Heat 1tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
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.
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.