Smoky Mexican Meatball Stew Recipe
Introduction
This smoky Mexican meatball stew is a comforting and flavorful dish that combines tender beef meatballs with a rich, spiced tomato sauce. Served alongside fragrant basmati rice, it’s perfect for a cozy weeknight dinner that’s both satisfying and easy to make.
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 finely chopped onion and cook for 8-10 minutes until soft. 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 pinch of salt and pepper. Mix thoroughly to combine, then shape the mixture into 20 walnut-sized meatballs.
- Step 3: Add the remaining ½ tablespoon of olive oil to the frying pan. 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 according to the package instructions.
- Step 5: Return the cooked onion to the pan with the meatballs. Add the canned chopped tomatoes and a can’s worth of water. Bring to a simmer and cook for 5 minutes.
- Step 6: Stir in the drained kidney beans and continue to simmer for another 10 minutes, until the sauce thickens and the meatballs are cooked through. Adjust seasoning with salt and pepper if needed.
- Step 7: Scatter chopped coriander over the stew and serve hot alongside the cooked basmati rice.
Tips & Variations
- For extra heat, add a diced fresh chili when frying the onion.
- Swap kidney beans for black beans or canned chickpeas for a different texture.
- Use fresh coriander leaves as a garnish to brighten the smoky flavors.
- If you can’t find chipotle paste, substitute with smoked paprika and a little chili powder.
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. The meatballs and sauce can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes, you can replace the beef mince with plant-based mince or use cooked lentils for a vegetarian version. Adjust the seasoning as needed.
What can I serve instead of basmati rice?
This stew goes well with other rice varieties like jasmine or brown rice. You can also serve it with crusty bread or over cooked quinoa for a different twist.
Print
Smoky Mexican Meatball Stew Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A hearty and flavorful Smoky Mexican Meatball Stew featuring spiced beef meatballs simmered in a chipotle tomato sauce, served with fluffy basmati rice and garnished with fresh coriander. This comforting dish combines smoky, spicy, and savory elements for a satisfying meal.
Ingredients
For the Meatballs & Stew
- 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
For the Rice
- 200g basmati rice
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, stirring occasionally, until the onion is soft and translucent. Then, remove the cooked onion from the pan and set aside.
- Make the Meatball Mixture: In a large mixing bowl, combine the beef mince, fresh white breadcrumbs, ground cumin, ground coriander, and chipotle paste. Season generously with salt and pepper. Mix thoroughly until all the ingredients are evenly incorporated.
- Form the Meatballs: Roll the mixture into 20 walnut-sized meatballs, ensuring they are uniform in size for even cooking.
- Fry the Meatballs: Add the remaining ½ tablespoon of olive oil to the frying pan and heat over medium. Fry the meatballs for about 8 minutes, turning frequently, until they are browned on all sides and sealed.
- Cook the Rice: While frying the meatballs, cook the basmati rice according to the package instructions, usually involving rinsing, boiling water, and simmering covered until 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’s worth of water to the pan. Stir to combine and bring to a gentle simmer. Let it cook for 5 minutes.
- Add Kidney Beans and Thicken: Add the drained and rinsed kidney beans to the stew. Continue simmering for another 10 minutes, stirring occasionally, until the sauce thickens and the meatballs are fully cooked through (internal temperature should be at least 160°F/71°C).
- Final Seasoning and Serve: Taste the stew and adjust seasoning with salt and pepper if needed. Scatter freshly chopped coriander over the top for garnish. Serve the smoky Mexican meatball stew hot with the cooked basmati rice on the side.
Notes
- You can substitute beef mince with ground turkey or chicken for a leaner option.
- If you prefer a milder stew, reduce the amount of chipotle paste or omit it altogether.
- Breadcrumbs help bind the meatballs; if gluten-free is needed, use gluten-free breadcrumbs.
- Leftover stew can be stored in an airtight container in the fridge for up to 3 days.
- This dish pairs well with a squeeze of fresh lime juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican meatball stew, chipotle meatballs, smoky stew, beef meatballs, basmati rice, kidney beans, spicy stew recipe
