Home baked Mexican Chilli meatballs

  • Makes 4 portions

Perfect for a nutritious back to school dinner


500g jar medium Chilli con Carne sauce

2 pouches long grain boil in the bag rice

1 onion, roughly chopped

500g lean minced beef

1 medium sized egg

1 large handful of fresh coriander leaves and stalks

150g ripe cherry tomatoes, halved



  • Step 1

    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.

    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.

    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.

    4 Roughly chop the remainding coriander, scatter over the meatballs and serve with long grain boil in the bag rice.

    Recipe courtesy of Uncle Ben’s Back to School Buddy campaign