What you'll need:

1.5 tbsp olive oil
1 large onion, finely chopped
400g decent quality beef mince
50g fresh breadcrumbs
1.5 tsp chipotle paste
200g basmati rice
1 tsp ground cumin
1 tsp ground coriander
400g can chopped tomato
400g can kidney beans, drained
Handful of coriander, to serve

Serves: 4
Time: 35 minutes



Heat about a tbsp of oil in a large pan, and then add the chopped onions. Cook gently for about 10 minutes, until softened and translucent, then remove from the pan.


While the onions are cooking, make the meatballs. In a bowl, add the mince, the breadcrumbs, the spices and the chipotle paste, along with plenty of seasoning. Mix thoroughly, and then roll in your hands into walnut-sized balls, and pop them in the pan with the onions. Cook for about 8 minutes, until well browned all over.


Meanwhile, cook the rice as according to the instructions on the pack. Return the cooked onions to the pan, tip in the tomatoes, and add a can full of water, too. After five minutes on a steady simmer, add the beans, and cook for ten minutes to thicken. When ready, season the meatballs well, and serve with rice and a scattering of coriander.

This Mexican stew will go brilliantly with deep and dark wine such as the Unico Zelo 'The River' Nero d'Avola 2017. Nero d’Avola likes hearty, home made stews so this two should be a winning combo!

There you have it -- an amazing recipe for Mexican Meatball Stew.

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