Description
This Smoky Mexican Meatball Stew delivers a hearty, flavorful meal perfect for any occasion. Juicy beef meatballs are infused with cumin, coriander, and smoky chipotle paste, then simmered in a rich tomato and kidney bean sauce. Served alongside fluffy basmati rice and garnished with fresh coriander, this dish blends comforting textures with bold Mexican-inspired flavors.
Ingredients
Scale
Main 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
Accompaniment
- 200g basmati rice
Instructions
- Prepare and soften onion: Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 8-10 minutes until soft and translucent. Remove the onion from the pan and set aside.
- Make meatball mixture: In a mixing bowl, combine the beef mince, fresh white breadcrumbs, ground cumin, ground coriander, chipotle paste, and season generously with salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form meatballs: Roll the mixture into 20 walnut-sized meatballs, ensuring they are evenly sized for consistent cooking.
- Brown meatballs: Add the remaining ½ tbsp olive oil to the pan and heat over medium heat. Fry the meatballs for about 8 minutes, turning regularly to achieve an even brown color on all sides. The meatballs should be nicely seared but not fully cooked through yet.
- Cook rice: Meanwhile, prepare the basmati rice following the package instructions, typically simmering in water until fluffy and tender.
- Simmer stew: Return the softened onion to the pan with the meatballs. Add the can of chopped tomatoes along with an equal amount of water (using the empty can). Bring to a simmer and cook for 5 minutes to allow flavors to meld.
- Add kidney beans and finish cooking: Stir in the drained kidney beans and continue to simmer the stew for an additional 10 minutes. This allows the sauce to thicken and the meatballs to cook fully through.
- Season and serve: Taste and adjust seasoning with salt and pepper if needed. Scatter fresh coriander over the stew and serve hot alongside the cooked basmati rice.
Notes
- Using fresh breadcrumbs helps bind the meatballs while keeping them tender.
- Adjust chipotle paste quantity to control the heat level.
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives.
- Make sure to brown the meatballs well for added flavor and texture.
- This stew can be prepared a day ahead and reheated, as the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican meatball stew, smoky meatballs, chipotle paste recipe, hearty stew, beef mince stew
