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Mexican Beef and Bean Frying-pan Meatballs
Mexican Beef and Bean Frying-pan Meatballs
- 1/2 bunch fresh coriander (roots and stems finely chopped, leaves picked)
- 1 brown onion (finely chopped)
- 400 g can kidney beans (rinsed, drained)
- 1 tbsp ground cumin
- 1 tbsp Mexican chilli powder
- 3 garlic cloves (crushed)
- 650 g beef mince
- 1 egg
- 1 1/2 tbsp extra virgin olive oil
- 1 red capsicum (deseeded, finely chopped)
- 2 x 410g cans chopped tomatoes
- 125 g can corn kernels (drained)
- Guacamole (to serve)
- Sour cream (to serve)
- Gluten-free corn chips (to serve (optional))
- Place coriander root and stem, half the onion , 2/3 cup kidney beans , 2 tsp cumin , 2 tsp chilli powder and 1 garlic clove in a food processor and process until finely chopped. Transfer to a bowl. Add mince and egg . Mix until just combined. Use damp hands to roll spoonfuls of mixture into balls.
- Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the meatballs, turning, for 5 minutes or until browned. Transfer to a bowl. Heat remaining 2 tsp oil in the pan over medium heat. Add capsicum and the remaining onion and garlic. Cook, stirring, for 4 minutes or until softened. Add remaining 2 tsp cumin and 2 tsp chilli powder. Cook, stirring, for 1 minute or until aromatic.
- Add tomato and 60ml (1 ⁄ 4 cup) water. Simmer, covered, stirring, for 6 minutes. Add meatballs. Simmer, covered, for 3 minutes. Add corn and remaining beans. Simmer, uncovered, for 5 minutes or until meatballs are just cooked through. Stir in coriander leaves. Serve with guacamole , sour cream and corn chips , if using.
Blitzed kidney beans make an excellent gluten-free binding agent.
Cook meatballs up to 2 nights ahead, omitting coriander leaves. Store in an airtight container in the fridge. Reheat over medium heat.
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