Mexican Meatballs

Cook time 45 minutes
Servings 4


2 tbsp Extra Virgin Olive Oil
1 small brown onion, diced
2 cloves garlic, crushed
1 tsp coriander root
1 tbsp smoked paprika
2 tsp ground cumin
1 x 410g tin Ardmona Rich & Thick tomatoes
1 x 410g tin Ardmona crushed tomatoes
Salt and pepper
1 x 410 tin kidney beans, drained and washed
Half a lime, to serve
Sour cream, to serve
Coriander leaves, to garnish

500g beef mince
1 egg, lightly beaten
½ cup breadcrumbs
¼ cup parsley, chopped
Salt and pepper

Mexican Meatballs


Make the meatballs by mixing all ingredients together in large bowl until well combined. Roll into small balls and set aside. N.B. you can use any meatball recipe you prefer for this dish.

In a large, deep frypan, heat the olive oil and cook the onion and garlic until softened. Add the spices and continue cooking until fragrant, then add the meatballs and coat in the mixture. Add a little more olive oil if needed, and cook until the meatballs have a bit of colour.

Add both tins of tomatoes to the pan and season well with salt and pepper. Stir to ensure the meatballs are coated in the sauce. Pour in the kidney beans and bring to the boil, then turn the heat down and cover with a lid. Cook for about 30 minutes until sauce has thickened.

Once cooked, serve with a squeeze of lime juice and a few dollops of sour cream. Garnish with coriander, if desired.