Home baked Mexican Chilli meatballs
- A little work
- Makes 4 portions
Ingredients
- 500g Jar of medium Chilli con Carne sauce
- 2 Long grain boil in the bag rice
- 1 Onion, roughly chopped
- 500g Lean miced beef
- 1 Medium egg
- A large handful of fresh coriander, leaves and stalks
- 150g Ripe cherry tomatoes, halved
Method
- STEP 1
Place the onion, minced beef, egg and most of the coriander (including the stalks) into a food processor and whiz until the onion is finely chopped and the ingredients are well combined. Season with a little pepper.
- STEP 2
Roll the minced beef mixture into 20 equal sized balls and arrange in the base of a shallow oven-proof dish. Pour over the medium Chilli con Carne sauce and bake for 25 minutes.
- STEP 3
Stir the meatballs before scattering with cherry tomatoes and bake for a further 2-3 minutes. Whilst the meatballs are in the oven, prepare two bags of long grain boil in the bag rice according to packet instructions.
- STEP 4
Roughly chop the remainding coriander, scatter over the meatballs and serve with long grain boil in the bag rice.