Baked Mexican-style meatballs
These spiced & yummy baked Mexican-style meatballs are ideal for mid-week family suppers, or weekend laid-back dinner parties with friends. It’s low-carb, gluten-free and dairy-free – so it ticks many dietary boxes! You can serve it with rice, flatbread, pasta (gluten-free) or in corn tacos at parties.
Ingredients
Method
- Set the oven to 170°C.
- In a large mixing bowl combine all ingredients for the meatballs, then set aside to rest.
- Chop the onion, garlic, red & green peppers.
- In a casserole dish, heat 1 Tbsp olive oil then gently fry the chopped veggies, until soft.
- Add the spices, stir for a minute then add the tomato purée and chipotle paste. Stir to coat the veggies, then pour in the tinned tomatoes and crumble the stock cube into it.
- Drain both beans, then add to the stew. Add enough water to just cover the beans. Season with salt and pepper, then bring to the boil.
- Cover with a lid and put the dish into the oven.
- Form golf-ball sized meatballs from the spiced mince mixture and put them on a lined baking sheet. Put the sheet on the lower shelf in the oven.
- After 15 minutes, turn the balls around and bake for another 10 minutes, or until golden all over.
- Check the bean stew, stir and add the meatballs. Put the lid on and bake for a further 15 minutes, until the sauce has thickened.
- Stir in the fresh coriander leaves just before serving.