Name: Smoky Mexican Meatball Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1½ tbsp olive oil; 1 large onion, finely chopped; 400g beef mince; 50g fresh white breadcrumbs; 1 tsp ground cumin; 1 tsp ground coriander; 1½ tbsp chipotle paste; 400g can chopped tomatoes; 400g can kidney beans, drained and rinsed; small handful coriander, to serve; 200g basmati rice

Introduction

This smoky Mexican meatball stew is a hearty and flavorful dish perfect for any night of the week. Packed with spices, tender beef meatballs, and a rich tomato and chipotle sauce, it brings warmth and a touch of heat to your dinner table. Served with fluffy basmati rice, it’s a comforting meal everyone will love.

The image shows a white pot filled with several meatballs, dark red kidney beans, diced tomatoes, and small pieces of onions mixed in a rich, thick reddish-brown sauce. The dish is garnished with small green herb leaves scattered on top. The pot has two side handles and is placed on a white marbled textured surface. In the background, a wooden spoon and a bowl of plain white rice are slightly blurred, adding context to the meal. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 8–10 minutes until soft and translucent. Remove the onion from the pan and set aside.

Step 2: In a bowl, combine the beef mince, breadcrumbs, ground cumin, ground coriander, chipotle paste, and a generous seasoning of salt and pepper. Mix thoroughly, then roll the mixture into about 20 walnut-sized meatballs.

Step 3: Add the remaining oil to the pan and fry the meatballs for approximately 8 minutes, turning them frequently until they are browned all over.

Step 4: While the meatballs cook, prepare the basmati rice following the package instructions.

Step 5: Return the cooked onion to the frying pan, then add the chopped tomatoes and one full can of water. Bring to a simmer and cook for 5 minutes.

Step 6: Add the drained kidney beans to the pan and continue to simmer for another 10 minutes, allowing the sauce to thicken and the meatballs to cook through.

Step 7: Taste and adjust the seasoning if needed. Sprinkle with fresh coriander and serve the stew hot alongside the cooked rice.

Tips & Variations

For extra smokiness, try adding a small amount of smoked paprika along with the cumin and coriander.

You can swap beef mince for turkey or chicken mince for a leaner version.

Use fresh breadcrumbs or gluten-free breadcrumbs if preferred.

Add a squeeze of fresh lime juice before serving to brighten the flavors.

If you like it spicier, increase the chipotle paste or add a chopped fresh chili to the onion while cooking.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The rice is best stored separately to prevent it from becoming mushy. You can also freeze the stew for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use canned meatballs instead of making my own?

While canned meatballs can save time, making your own will give you better texture and flavor. If using canned, add them towards the end of cooking to heat through without overcooking.

Is this recipe suitable for freezing?

Yes, this stew freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator overnight before reheating.