Thursday, April 11, 2013

Mexican Meatballs with Guacamole

This is a one pot wonder that is delicious & I cook again & again :-)

2 Tbs of oil
1 medium brown onion chopped finely
1 clove garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp crushed chilli
750 grams beef mince
2x 400 gram cans crushed tomatoes
425 gram can mexi beans
Sour cream to serve

GUACAMOLE
2 medium avocados
1 medium tomato, seeded & chopped finely
1 small red onion (optional)
2 tsp lemon juice (or to taste)
Salt & pepper


METHOD

Mix spices, onion, garlic & chilli into the mince. Roll tablespoons of mince mixture into balls.

Heat oil in a large non stick frying pan. Cook the meatballs in batches until brown all over. Remove from pan.

Add undrained crushed tomatoes & undrained mexi beans to the same pan and bring to the boil. Reduce the heat & simmer uncovered for about 5 mins. Return meatballs to the pan & simmer uncovered until the meatballs are cooked through.

To make the guacamole mash avocado flesh with a fork in a medium bowl until its almost smooth. Add the tomato, onion, lemon juice & salt and pepper to taste. Mix well.

Serve the meatballs topped with the guacamole & sour cream.

NOTE: I usually serve my Mexican Meatballs on a bed of rice & a couple of corn chips on the edge of the plate.


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