Ingredients:
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400 g beef mince
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½ onion, finely chopped
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½ cup breadcrumbs
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2 tbsp coriander, chopped
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1 egg, beaten
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1 tsp olive oil
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1 red onion, finely chopped
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1 clove garlic, crushed
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2 red capsicum, deseeded, diced
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2 celery sticks, finely chopped
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1 tbsp tomato paste, reduced-salt
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¼ tsp chilli flakes
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400 g Black Beans , drained
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400g Mexican Style Tomatoes
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2 cups brown rice, cooked
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300g green beans, sliced, steamed
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fresh coriander, extra for garnish
Method:
- Put mince, onion, breadcrumbs and coriander into a mixing bowl and season with pepper. Mix in beaten egg to bind the mixture together
- Roll into 16 small balls (having wet hands is easier). Place meatballs on a tray and refrigerate for 10 minutes
- Heat oil in a lidded frying pan. Brown meatballs over a high heat. Remove from pan and set aside
- Reduce the pan heat. Add onion, garlic, red capsicum and celery. Cook over a low heat until vegetables soften. Add chilli flakes and stir in tomato paste
- Add Wattie’s Black Beans. Pour over Wattie’s Mexican Style Tomatoes. Bring sauce to the boil. Add browned meatballs. Reduce heat. Cover. Simmer for 30 minutes until meatballs are cooked
- Serve over cooked brown rice and garnish with fresh coriander leaves. Serve with steamed green beans