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Mexican-style baked meatballs with smoky beans

A midweek dinner winner.
4
25M
25M
50M

Pump up the flavour on your Mexican-style baked meatballs with staples from your spice rack and wallet-friendly canned goods. 

Serve these baked meatballs with a fresh cucumber salad. 

Looking for more mince recipes?

Are meatballs better baked or cooked in sauce?

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The choice between baking meatballs or cooking them in sauce depends on personal preference and your specific recipe. Some people prefer the caramelised exterior and slightly firmer texture of baked meatballs, while others enjoy the tenderness and flavour infusion that comes from cooking them in the sauce. Experiment with both methods to find your preferred cooking style.

Ingredients

Cucumber salad

Method

1.

Preheat oven to 200°C fan- forced (220°C conventional). Put 1/2 cup boiling water and polenta in a medium bowl. Cover and stand for 5 minutes. Uncover and set aside for 10 minutes to cool slightly. Add shallots, garlic, half of the spice blend, ground coriander, egg and mince. Season. Mix until combined and roll into 20 golf-ball sized meatballs using a tablespoon.

2.

Combine beans, tomatoes, paprika, coriander, remaining spice blend and chipotle in a medium bowl. 

3.

Divide meatballs and capsicum between four 2-cup-capacity shallow dishes. Pour over bean mixture and sprinkle with cheese. Bake for 25 minutes or until golden brown. 

4.

To make Cucumber salad, combine all ingredients in a small bowl.

5.

Garnish baked meatballs with coriander and serve with cucumber salad, corn chips, sour cream and lime.

You might also like to make Fast Ed’s Italian meatballs

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