Mexican meatballs (Version 2)
2017-10-10
Mexican meatballs (Version 2)
Ingredients
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1kg lean beef mince
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1 red onion, finely chopped
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1/3 cup finely chopped fresh coriander
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1 egg
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2 tablespoons taco seasoning
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2 tablespoons olive oil
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1 red capsicum, halved, deseeded, finely chopped
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2 garlic cloves, crushed
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1 x 800g can diced tomatoes
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Sour cream, to serve
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Fresh coriander sprigs, to serve
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Flour tortillas, to serve
Guacamole
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1 avocado, halved, stone removed, peeled
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1 tablespoon sour cream
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1/2 ripe tomato, finely chopped
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1/4 small red onion, finely chopped
Method
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Step 1Combine 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.
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Step 2Heat 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.
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Step 3Heat 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.
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Step 4To make the guacamole, use a fork to mash the avocado in a bowl. Stir in the sour cream, tomato and onion.
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Step 5Divide the meatballs among serving bowls. Top with guacamole, sour cream and coriander. Serve with tortillas.
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