Description
This Smoky Mexican Meatball Stew is a hearty and flavorful dish featuring tender beef meatballs infused with warm spices and smoky chipotle paste, simmered in a rich tomato and kidney bean sauce. Served with fluffy basmati rice and fresh coriander, it’s a comforting meal perfect for any occasion.
Ingredients
Scale
Meatballs
- 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
Stew and Sides
- 200g basmati rice
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- Small handful fresh coriander, to serve
Instructions
- Prepare the onion: Heat 1 tablespoon 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, then remove the onion from the pan and set aside.
- Make the meatball mixture: In a large 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 evenly incorporated.
- Form the meatballs: Roll the mixture into 20 walnut-sized meatballs, ensuring they are evenly sized for consistent cooking.
- Cook the meatballs: Add the remaining ½ tablespoon of olive oil to the frying pan and heat over medium heat. Fry the meatballs for about 8 minutes, turning frequently until browned all over and partially cooked through.
- Cook the rice: Meanwhile, cook the basmati rice according to the package instructions until fluffy and tender.
- Simmer the stew: Return the cooked onions to the frying pan with the browned meatballs. Add the canned chopped tomatoes along with a can of water to the pan. Bring to a simmer and cook for 5 minutes to allow flavors to meld.
- Add kidney beans and finish cooking: Stir in the drained and rinsed kidney beans and continue to simmer for an additional 10 minutes until the sauce thickens and the meatballs are fully cooked through.
- Final seasoning and serving: Taste and adjust seasoning with salt and pepper as needed. Scatter chopped fresh coriander on top for a fresh finish. Serve the smoky Mexican meatball stew hot alongside the cooked basmati rice.
Notes
- Using fresh white breadcrumbs helps bind the meatballs and keeps them tender.
- You can adjust the spiciness by varying the amount of chipotle paste according to your heat preference.
- For a gluten-free version, substitute gluten-free breadcrumbs.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- If you prefer a thicker stew, simmer uncovered to reduce the liquid further.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican meatballs, smoky stew, chipotle meatballs, kidney bean stew, basmati rice, easy stew recipe
