Mexican Style Lamb Meatballs
with Chilli Beans, Zesty Rice and Cheddar
We love good Lamb Meatballs with Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
150
Basmati Rice
1
Mexican Style Spice Mix
1
Beef Stock Powder
1
Mixed Beans
200
Lamb Mince
1
Finely Chopped Tomatoes
30
Tomato Puree
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
½
Lime
1
Red Onion
1
Coriander
Not included in your delivery
300
Water for the Rice
Nutritional information
Instructions
Halve the pepper and discard the core and seeds. Chop into small pieces. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the coriander (stalks and all). Zest the lime and cut into wedges. Grate the cheese. Drain and rinse the beans in a sieve.
Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice and a pinch of salt, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, pop the lamb mince into a mixing bowl. Add half the coriander and season with a good pinch of salt and pepper. Mix together well. Shape the lamb into three even sized meatballs per person. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat! Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the meatballs and cook until browned all over, 5-6 mins. Turn every minute or so. Drain off any excess fat.
When the meatballs are browned, transfer to a plate (we will finish cooking them later!) and return the now empty frying pan to the heat. Add another drizzle of oil if dry, then stir in the onion and red pepper. Season with salt and pepper. Cook until the veggies are soft, 5-6 mins, stirring occasionally. Add the garlic, Mexican spice and tomato purée to the pan. Stirring, cook for 1 minute more.
Add the mixed beans, chopped tomatoes, water for the chilli (see ingredients for amount), stock powder and a pinch of sugar (if you have some) to the pan. Mix everything together. Return the meatballs to the pan and bring to the boil. Reduce the heat to a simmer, cover with a lid or foil, and leave to gently bubble away until the meatballs are cooked and the sauce is thick, 8-10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle!
Once the meatballs are cooked, fluff up the rice with a fork and stir through the lime zest. Taste and season the chilli with salt and pepper. Share the rice between your bowls then spoon the chilli on top. Sprinkle on the remaining coriander and the grated cheese. Serve the lime wedges to the side ready to be squeezed over. Enjoy!
