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
Scale
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
