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Ingredients

  • 400g lean beef mince
  • ½ small onion, very finely chopped
  • ½ cup fresh breadcrumbs (approx 1 slice bread, crusts removed)
  • 2 Tbsp chopped coriander or parsley
  • 1 egg, beaten
  • 1 small red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 medium red capsicum, deseeded and diced
  • 2 sticks celery, finely chopped
  • 1 Tbsp tomato paste
  • ¼ -½ tsp chilli flakes
  • 400g can Wattie's Black Beans in springwater, drained
  • 400g can Wattie’s Mexican Style Tomatoes

Black Beans

Wattie’s Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles. 

Mexican Style Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Mexican Style Tomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

Method

1. Put mince, onion, breadcrumbs and coriander into a mixing bowl. Season with salt and pepper. Mix in beaten egg to bind the mixture together. Roll into 16 small balls (having wet hands is easier). Place meatballs on a tray and refrigerate for 10 minutes.

2. Heat a dash of oil in a lidded frying pan. Brown meatballs over a high heat. Remove from pan and set aside.

3. Reduce the pan heat. Add onion, garlic, red capsicum and celery. Cook over a low heat until vegetables soften. Add chilli flakes and stir in tomato paste.

4. Add Wattie’s Black Beans. Pour over Wattie’s Mexican Style Tomatoes. Bring sauce to the boil. Add browned meatballs. Reduce heat. Cover. Simmer for 30 minutes until meatballs are cooked. Serve over rice and garnish with fresh coriander leaves.

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