Smoky Mexican Meatball Stew - Fiver Feeds

Smoky Mexican Meatball Stew

We all love meatballs and we all love Mexican food, so why not combine the two? This makes for a spicy refreshing change so rustle it up as a Saturday evening dinner.


Smoky Mexican Meatball Stew

Prep Time:

1hr 15mins


Serves 4 People


£1.25 per Person



  • Ingredients

    40g Breadcrumbs
    1tbsp Milk
    500g Beef Mince
    1tsp Ground Cumin
    1tsp Ground Coriander
    30g Chipotle Paste
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    400g Tin Chopped Tomatoes
    400g Tin Kidney Beans
    1 Beef Stock Cube
    Black Pepper
    Handful of Flat Leaf Parsley Finely Chopped

How to Cook

1. Put the breadcrumbs and milk in a large bowl and stir together. Leave for a minute until all the milk has been absorbed, then add the mince, spices, chipotle paste and some salt and pepper and combine well using your hands.

2. Roll into meatballs about 2.5 cm in diameter. Heat some oil in a frying pan and cook in batches until browned.

3. While you are cooking the meatballs, heat some more oil in a separate frying pan and cook the onion with a little salt for 2 minutes. Add the garlic and cook for another minute until everything is soft.

4. Pour in the chopped tomatoes, then fill the empty tin with water and pour in half. Stir and bring to the boil. Once bubbling crumble in the stock cube and stir until dissolved.

5. Drain and rinse the kidney beans then add them to the stew. Once the meatballs are all cooked, carefully place them in the stew and simmer until the sauce is thick, adding more water if required.

6. Sprinkle with fresh parsley and serve with rice and warm tortilla bread.

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