With this versatile recipe, you have the option to serve the meatballs with a little cooked rice, about ½ cup per person, a drizzle a little light sour cream or even a dollop of Greek yoghurt.
- 250g beef mince, lean
- 1 tsp. coriander, ground
- 1 tsp. cumin, ground
- 2 tsp. garlic, crushed
- ½ onion
- 1 tsp. sugar, brown
- ½ cup water
- 1 can tomatoes, crushed
- 1 can red kidney or cannellini beans, drained and rinsed
- Pinch of chilli to taste
- 2 tsp. fajita seasoning mix (or taco mix)
- ½ chorizo, sliced
- In a mixing bowl place beef, 1 clove crushed garlic, ground coriander and cumin then season with salt and pepper. Grate 1 tbsp. of your onion into meat mixture. Mix until all incorporated.
- Roll into meatballs. Heat a non-stick fry pan with cooking spray and cook your meatballs until browned on the outside. Take off and place onto a plate and set aside.
- In the same pan cook your sliced chorizo for a minute on each side then add the onion, stir frying for a few minutes until softened.
- Add tomatoes, water, chilli, fajita seasoning mix, chilli, beans and sugar. Season with salt and pepper to your liking. Simmer for a couple of minutes then add your meatballs to sauce and place lid on the pan. Should be cooked in around 10-15 on low heat.
Servings: 2 Serving size:511g
|Average Serve||Average 100g|
|Energy||1890 kJ||370 kJ|
|451 Cal||88 Cal|
|Protein||46.4 g||9.1 g|
|Fat, total||17.7 g||3.5 g|
|- saturated||7.1 g||1.4 g|
|Carbohydrate||21 g||4.1 g|
|- sugars||13.3 g||2.6 g|
|Sodium||876 mg||171 mg|
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