Smoky Mexican meatball stew



1½ tbsp olive oil

1 large onion, finely chopped

400g beef mince

50g fresh white breadcrumb

1 tsp each ground cumin and coriander

1½ tbsp chipotle paste

200g basmati rice

400g can chopped tomato

400g can kidney bean, drained and rinsed

Small handful coriander, to serve


  1. Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
  2. Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
  3. Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice

Recipe and image courtesy of