Mexican Meatballs

Serves 6

1kg lean beef mince
1 red onion, finely chopped
1/3C coriander, finely chopped
1 egg
2Tbsp taco seasoning
2Tbsp olive oil
1 red capsicum, finely diced
3 garlic cloves, crushed
800g can diced tomatoes
sour cream, coriander sprigs & tortillas, to serve

1. In a large bowl combine mince, onion, coriander, egg & 1Tbsp taco seasoning and mix thoroughly. Roll mixture into balls, using 1Tbsp for each.

2. Heat 1Tbsp olive oil in a large non-stick frying pan over medium-high heat and cook meatballs in 3 batches until golden brown.

3. Lower the heat to medium and add remaining olive oil. Add capsicum & garlic and cook, stirring, for 5 minutes or until soft. Add remaining taco seasoning and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes and simmer, stirring occasionally, for 5 minutes.

4. Add the meatballs and simmer for 5 minutes until sauce thickens slightly and meatballs are heated through.

5. Serve meatballs in a large bowl topped with guacamole, more light sour cream, cheese and coriander sprigs & use to fill tortillas. Alternatively, serve on top of spaghetti or rice.

(Source: Australian Good Taste Magazine, Volume 12 Number 4 - April 2007)


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