Dinner

Smoky Mexican Meatball Stew Recipe

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; Salt and pepper, to season; 200g basmati rice; 400g can chopped tomatoes; 400g can kidney beans, drained and rinsed; Small handful fresh coriander, to serve

ByLuna Ryder November 17, 2025November 17, 2025

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Introduction

This smoky Mexican meatball stew is a comforting and flavorful dish perfect for any day of the week. Tender spiced meatballs simmer in a rich tomato and chipotle sauce, served alongside fluffy basmati rice for a satisfying meal.

A white bowl filled with a rich stew featuring several meatballs sitting in a reddish-brown sauce mixed with kidney beans, diced tomatoes, and onions. The stew is topped with small bits of chopped green herbs scattered across the surface. The bowl is placed on a white marbled surface with a white wooden spoon resting in the background and a white bowl of rice in soft focus behind it. Photo taken with an iphone --ar 4:5 --v 7

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
200g basmati rice
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
Small handful coriander, to serve

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, then remove the onion from the pan and set aside.
Step 2: In a bowl, combine the beef mince, fresh breadcrumbs, ground cumin, ground coriander, chipotle paste, and a generous amount of seasoning. Mix thoroughly, then roll the mixture into 20 walnut-sized meatballs.
Step 3: Add the remaining ½ tablespoon of olive oil to the pan and fry the meatballs for about 8 minutes, turning occasionally, 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 onions to the pan with the meatballs. Add the canned chopped tomatoes and a can of water (use the empty tomato can to measure). Bring to a simmer and cook for 5 minutes.
Step 6: Stir in the drained and rinsed kidney beans. Continue to simmer for another 10 minutes until the sauce thickens and the meatballs are fully cooked through. Taste and adjust seasoning if needed.
Step 7: To serve, sprinkle the stew with fresh coriander and plate alongside the cooked basmati rice.

Tips & Variations

For extra heat, add a pinch of chili flakes to the meatball mix or serve with a drizzle of hot sauce.
You can substitute beef mince with turkey or chicken mince for a lighter version.
If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to reduce the sauce further.
Serve with a dollop of sour cream or a squeeze of lime juice to balance the smoky flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white pot filled with a rich stew featuring several brown meatballs floating among dark red kidney beans, diced red tomatoes, and translucent cooked onions, all mixed in a thick reddish-brown sauce with visible herbs sprinkled on top. The pot sits on a white utensil holder, placed on a white marbled surface, and in the background, there is a white bowl filled with plain white rice with a slight blur. The scene is softly lit, highlighting the textures of the stew and the fresh herbs on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply substitute the fresh white breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, ensuring the rest of your ingredients are gluten-free.

Can I prepare the meatballs ahead of time?

Absolutely. You can shape the meatballs and keep them refrigerated for up to 24 hours before cooking, or freeze them raw and cook directly from frozen, adding a few extra minutes to the cooking time.