Mexican Meatballs

With this versatile recipe, you have the option to serve the meatballs with a little cooked rice, about ½ cup per person, a drizzle a little light sour cream or even a dollop of Greek yoghurt.

Ingredients

• 250g beef mince, lean
• 1 tsp. coriander, ground
• 1 tsp. cumin, ground
• 2 tsp. garlic, crushed
• ½ onion
• 1 tsp. sugar, brown
• ½ cup water
• 1 can tomatoes, crushed
• 1 can red kidney or cannellini beans, drained and rinsed
• Pinch of chilli to taste
• 2 tsp. fajita seasoning mix (or taco mix)
• ½ chorizo, sliced

Method

1. In a mixing bowl place beef, 1 clove crushed garlic, ground coriander and cumin then season with salt and pepper. Grate 1 tbsp. of your onion into meat mixture. Mix until all incorporated.
2. Roll into meatballs. Heat a non-stick fry pan with cooking spray and cook your meatballs until browned on the outside. Take off and place onto a plate and set aside.
3. In the same pan cook your sliced chorizo for a minute on each side then add the onion, stir frying for a few minutes until softened.
4. Add tomatoes, water, chilli, fajita seasoning mix, chilli, beans and sugar. Season with salt and pepper to your liking. Simmer for a couple of minutes then add your meatballs to sauce and place lid on the pan. Should be cooked in around 10-15 on low heat.