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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 450 g beef mince
  • 1 tsp garlic powder or 1 garlic minced
  • 1 tsp onion powder or 1 small onion minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Olive oil
  • Salt &pepper
  • For the bean sauce:
  • 1 onion
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 green bell pepper or 1 jalapeno pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika or ½ tsp chilli powder
  • 1 tsp dried oregano
  • 1 Tbsp chipotle paste
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes 400g
  • 1 beef stock cube
  • 1 can kidney beans 400g
  • 1 can black beans 400g
  • 300-400 ml water
  • Salt&pepper
  • 2 Tbsp chopped coriander leaves

Method
 

  1. Set the oven to 170°C.
  2. In a large mixing bowl combine all ingredients for the meatballs, then set aside to rest.
  3. Chop the onion, garlic, red & green peppers.
  4. In a casserole dish, heat 1 Tbsp olive oil then gently fry the chopped veggies, until soft.
  5. 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.
  6. 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.
  7. Cover with a lid and put the dish into the oven.
  8. 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.
  9. After 15 minutes, turn the balls around and bake for another 10 minutes, or until golden all over.
  10. 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.
  11. Stir in the fresh coriander leaves just before serving.