Mexican Inspired Meatballs in Tomato Sauce

Smokey Mexican Meatballs with Black Bean Rice

What you need - meatballs

400 g beef mince

Teaspoon ground cumin 

Teaspoon Smokey paprika 

1 red onion diced 

Fresh coriander chopped 

1red chilli finely chopped 

Dash Frank hot sauce 

Salt and pepper 

Tomato sauce 

1red onion finely chopped 

1/2 capsicum finely diced

1 tablespoon tomato paste 

1 cup chicken stock 

1 tin tomatoes 

1 teaspoon paprika, sugar 

Salt and pepper to taste

Splash red wine vinegar

Rice n beans

1/2 cup brown rice cooked

1/2 cup white rice cooked

1 tin black beans drained

What to do 

Combine all ingredients for the meat balls and refrigerate for at least one hour to develop flavour.

For the sauce swet red onion in olive oil is saucepan. Add diced capsicum and tomato paste, fry off paste for a minute. Add splash of chicken stock and cook to swet down capsicum. Add tin tomato and remaining chicken stock, paprika, sugar, salt and pepper. Cook about 20 mins or until thickened. Finish with a splash of red wine vinegar.

Meanwhile heat heavy based fry pan, add olive oil and cook your meatballs. When cooked add tomato sauce to your meatballs and stir to combine, cook for a few minutes. 

Combine your rice and beans, reheat in microwave. 

Serve your Mexican flavoured inspired meatballs and rice topped with fresh coriander.

Enjoy