Name: Mexican-style baked meatballs with smoky beans
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup instant polenta; 3 shallots, finely chopped; 2 cloves garlic, crushed; 1 Tbsp Mexican chilli spice blend; 2 tsp ground coriander; 1 free-range egg, lightly beaten; 500g beef mince; Sea-salt flakes and freshly ground black pepper, to season; 2 x 400g cans smoky BBQ baked beans; 2 x 400g cans cherry tomatoes; 3 tsp smoked paprika; 1/4 cup finely chopped coriander roots and stems, plus extra sprigs, to serve; 2 Tbsp chipotle sauce; 175g punnet sweet vine baby capsicums, halved lengthways, seeds removed; 150g finely grated manchego cheese; Corn chips, sour cream and lime wedges, to serve; Cucumber salad; 1 Lebanese cucumber, seeded, diced; 2 shallots, finely chopped; 1/3 cup coriander leaves; 2 Tbsp lime juice; 1 Tbsp extra virgin olive oil

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?

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

1/4 cup instant polenta

3 shallots, finely chopped

2 cloves garlic, crushed

1 Tbsp Mexican chilli spice blend

2 tsp ground coriander

1 free-range egg, lightly beaten

500g beef mince

Sea-salt flakes and freshly ground black pepper, to season

2 x 400g cans smoky BBQ baked beans

2 x 400g cans cherry tomatoes

3 tsp smoked paprika

1/4 cup finely chopped coriander roots and stems, plus extra sprigs, to serve

2 Tbsp chipotle sauce

175g punnet sweet vine baby capsicums, halved lengthways, seeds removed

150g finely grated manchego cheese

Corn chips, sour cream and lime wedges, to serve

Cucumber salad

1 Lebanese cucumber, seeded, diced

2 shallots, finely chopped

1/3 cup coriander leaves

2 Tbsp lime juice

1 Tbsp extra virgin olive oil

Method

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.

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

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.

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

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

Loading the player...

You might also like:

How to save money on groceries: the 14 best value recipes

12 best self-saucing pudding recipes to sink your spoon into

15 indulgent and decadent winter desserts

Rebecca Lyall