Mexican beef meatballs

Mexican beef meatballs

Ingredients (4 servings):

  • 500g lean beef mince
  • 2 x 125g cans red kidney beans, drained, rinsed
  • 1 small red onion, chopped
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 3/4 cup chunky mild tomato salsa
  • 1 tablespoon olive oil
  • 1 medium avocado, halved, peeled
  • 2 tablespoons reduced-fat sour cream
  • Salad, to serve



  1. Process mince, beans, onion, parsley and 1/2 cup salsa until just combined.
  2. Roll level tablespoons of mixture into balls. Place on a plate. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
  3. Heat oil in a frying pan over medium-high heat. Cook meatballs, in batches, turning, for 3 minutes or until browned.
  4. Transfer to prepared tray. Bake for 10 minutes or until meatballs are cooked through.
  5. Using a fork, mash avocado in a bowl. Stir in sour cream.
  6. Serve with meatballs, salad and remaining salsa.
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