Mexican meatball bake Recipe

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serves:

10, or 5 as a generous main meal

Skill:

easy

Cost:

not

Prep:

25 min

Cooking:

35 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This Mexican meatball bake is proper comfort food, made with tasty meatballs and rich tomato sauce. It makes a real Mexican-style sharing feast served with tortilla chips, guacamole and soured cream. The whole family can enjoy together as a real dinnertime treat. Kids and grown-ups alike will love this one, whether you’re having it for dinner or sharing it when friends come round for a laidback afternoon – as it will serve 10 as part of a sharing meal.

Ingredients

  • 2 small onions, finely chopped
  • 1tsp chilli powder
  • 1kg beef mince
  • 1tbsp oil
  • 4 garlic cloves, crushed
  • 1tbsp chopped dried ancho chillies (or use 1tsp sweet smoked paprika)
  • 2½tsp coriander seeds, crushed
  • 1¼tsp fennel seeds, crushed
  • ½tsp allspice powder
  • 1 cinnamon stick
  • 300g tomato passata
  • 500ml beef stock
  • Good squeeze of lime juice
  • Large handful coriander leaves, chopped
  • Soured cream, guacamole and tortilla chips, to serve

Method

  • Mix half the onion and a pinch of the chilli powder with the mince, then season well. Shape into 25 meatballs and leave in the fridge to firm up for at least 20 mins.

  • Heat the oil in a heavy-based pan over a medium heat. Brown the meatballs in batches, then set aside. Add the leftover onion and cook for 3 mins or until golden. Add the garlic and cook for a further minute, then add the spices and the leftover chilli powder. Mix well, then pour in the passata and stock, and bring to the boil.

  • Simmer for 15 mins, then add the meatballs. Bring back to the boil and carefully mix. Cover and leave to simmer for 20-25 mins or until cooked through. Season well, add more chilli, if you like, and stir in the lime and coriander leaves.

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Top Tip

If you like your food with a bit of a kick, why not add some fresh chopped chillis - be warned though

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