Feel like meatballs tonight? Try giving this tasty
family favourite a spicy Mexican twist.
Preparation Time 30 minutes
Cooking Time 30 minutes
Ingredients (serves 6)
1kg lean beef mince
1 red onion, finely chopped
1/3 cup finely chopped fresh coriander
1 egg
2 tbs taco seasoning
2 tbs olive oil
1 red capsicum, halved, deseeded, finely chopped
2 garlic cloves, crushed
1 x 800g can diced tomatoes
Sour cream, to serve
Fresh coriander sprigs, to serve
Flour tortillas, to serve
Guacamole
1 avocado, halved, stone removed, peeled
1 tbs sour cream
1/2 ripe tomato, finely chopped
1/4 small red onion, finely chopped
Method
Combine the mince, onion, coriander, egg and half the taco
seasoning in a bowl. Roll 1 tablespoonful of mince mixture
into a ball. Transfer to a plate. Repeat with the remaining
mince mixture.
Heat half the oil in a large non-stick frying pan over
medium-high heat. Add one-third of meatballs and cook,
turning, for 4-5 minutes or until golden. Transfer to a
clean plate. Repeat, in 2 more batches, with the remaining
meatballs, reheating the pan between batches.
Heat the remaining oil in the pan over medium heat. Add
capsicum and garlic and cook, stirring, for 3 minutes or
until soft. Add the remaining taco seasoning and cook,
stirring, for 1 minute or until aromatic. Stir in the
tomato. Reduce heat to medium and simmer, stirring
occasionally, for 5 minutes. Add the meatballs and simmer
for 5 minutes or until the sauce thickens slightly.
To make the guacamole, use a fork to mash the avocado in a
bowl. Stir in the sour cream, tomato and onion.
Divide the meatballs among serving bowls. Top with
guacamole, sour cream and coriander. Serve with tortillas.
Source: Australian Good Taste - April 2007 , Page 10
Recipe by Michelle Southan
More recipes at:
www.taste.com.au
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