Mexican meatballs (Version 2)


Mexican meatballs (Version 2)



  • 1kg lean beef mince
  • 1 red onion, finely chopped
  • 1/3 cup finely chopped fresh coriander
  • 1 egg
  • 2 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • 1 red capsicum, halved, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 800g can diced tomatoes
  • Sour cream, to serve
  • Fresh coriander sprigs, to serve
  • Flour tortillas, to serve


  • 1 avocado, halved, stone removed, peeled
  • 1 tablespoon sour cream
  • 1/2 ripe tomato, finely chopped
  • 1/4 small red onion, finely chopped
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  • Step 1
    Combine the mince, onion, coriander, egg and half the taco seasoning in a bowl. Roll 1 tablespoonful of mince mixture into a ball. Transfer to a plate. Repeat with the remaining mince mixture.
  • Step 2
    Heat half the oil in a large non-stick frying pan over medium-high heat. Add one-third of meatballs and cook, turning, for 4-5 minutes or until golden. Transfer to a clean plate. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.
  • Step 3
    Heat the remaining oil in the pan over medium heat. Add capsicum and garlic and cook, stirring, for 3 minutes or until soft. Add the remaining taco seasoning and cook, stirring, for 1 minute or until aromatic. Stir in the tomato. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. Add the meatballs and simmer for 5 minutes or until the sauce thickens slightly.
  • Step 4
    To make the guacamole, use a fork to mash the avocado in a bowl. Stir in the sour cream, tomato and onion.
  • Step 5
    Divide the meatballs among serving bowls. Top with guacamole, sour cream and coriander. Serve with tortillas.

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