Mexican Meatballs


Err’body loves Mexican food and meatballs, so I decided to join the two. These meatballs are so easy to make and if you tell people that you’ve made them they’ll be super impressed. I don’t eat carbs during the week, but I did make some spaghetti for the boys.


1 kg lean beef mince
1.5 tsps coarse sea salt
Black pepper
1 bunch of coriander

2 red onions, chopped
2 red chillies, chopped
4 large garlic cloves
2 tsp ground coriander
2 tsp smoked paprika
1.5 tsp cinnamon
1 tsp xylitol/sugar
2 bay leaves
2 tins of whole tomatoes
1 tin of chicken stock
1 tsp Worcestershire sauce

For the salsa:

1 /2 red pepper, diced
1/2  yellow pepper, diced
8-10 baby tomatoes, chopped
1 tbsp chopped coriander
1/2 a small red onion
1 tbsp olive oil
1 tsp white wine vinegar
Sea salt & black pepper

For the guacamole:

1 avocado
1/2 tsp Garlic and herb spice
1/2 red onion, diced
1 tsp coriander chopped
1/2 a lemon, juiced
Sea salt and black pepper
Sweet paprika

1 punnet asparagus
Olive oil
Sea salt

Serves 5-6
Preparation 30 minutes
Cooking time 1 hour

Preheat the oven to 180°C and boil the kettle.

In a food processor, chop up the red onion, garlic, chillies and half of the coriander stalks. Place a large casserole dish on high heat with 2 tablespoons of olive oil. Chuck in the chopped veggies, the spices, sugar and the bay leaves. Fry for 7-10 minutes, stirring occasionally; add a splash of water if it starts to catch to the pan.

In a large bowl, add the mince, the other half of the chopped coriander stalks, the sea salt and a large pinch of black pepper.


Roll the meat into smallish balls, I made about 30, and place in the fridge to firm up a little.  Add the tinned tomato, Worcestershire sauce, and fill the empty tin with boiling stock and add it to the sauce, stir and then turn the heat down to medium.


Place a large non-stick frying pan on high heat, add a tablespoon of olive oil and seal the meat balls  in batches for about 1 minute on each side, being very gentle.  Add the sealed balls to the sauce, cover with a lid  and place in the oven for 1 hour. 

While the meatballs are cooking you can prepare the salsa and guacamole. To make the salsa, add half the chopped onion, peppers and tomatoes into a bowl, roughly chop some of the coriander leaves, then add the olive oil, white wine vinegar, mix and season with salt and pepper, you can add a tiny bit of chopped red chilli, if you can handle the heat.


To make the guacamole, add the avo to a bowl, with the other half of the chopped red onion, the juice of half a lemon, chopped coriander, garlic and herb salt, a sprinkle of sweet paprika and sea salt and black pepper. Mix and set aside.


Check on the meatballs, you might need to spoon over some of the sauce. When the sauce has 20 minutes left to cook take the lid off so the sauce can thicken, if you take it out the oven and there is still a bit of water on the top, place the casserole dish back onto the stove and simmer on a low heat until you are ready to serve.

If you’re cooking spaghetti, add salted bowling water into a large pot and cook according to packet instructions.

To grill the asparagus place a griddle pan on high heat, chop off the gnarly bits at the ends and baste in olive oil. When the pan is piping hot grill the asparagus for about 5 minutes, I added a splash of pasta sauce to soften them a bit. After they have finished cooking season with coarse sea salt and take to the table.


Now you ready to dish up, transfer the salsa and  guacamole into pretty bowls, had the rest of the coriander leaves to the meatballs and you’re ready to serve.



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