Smoky Mexican meatball stew

Dairy Free
Health score
30%
Smoky Mexican meatball stew
45 min.
4
708kcal

Suggestions


Welcome to a culinary adventure that will transport your taste buds straight to the vibrant streets of Mexico! This Smoky Mexican Meatball Stew is not just a meal; it’s an experience brimming with flavor and soul. Perfectly suited for lunch or dinner, this delightful dish harmoniously blends the warmth of homemade meatballs with the rich, smoky essence of chipotle, creating a comforting yet exciting main course.

In just 45 minutes, you can whip up a feast for four that satisfies your cravings while being completely dairy-free. The combination of tender beef mince, aromatic spices, and wholesome kidney beans makes for a hearty stew that's as nutritious as it is delicious. Paired with fluffy basmati rice, this dish offers a perfect balance of textures and tastes that will leave you and your loved ones asking for seconds.

Whether you’re seeking a cozy family dinner or a dish to impress friends, this Smoky Mexican Meatball Stew is sure to become a staple in your kitchen. So grab your apron and get ready to immerse yourself in the irresistible flavors of Mexico—your palate will thank you!

Ingredients

  • 1.5 tbsp olive oil 
  • large onion finely chopped
  • 400 ground beef 
  • 50 breadcrumbs fresh white
  • tsp ground cumin 
  • 1.5 tbsp chipotle paste 
  • 200 rice 
  • 400 canned tomatoes chopped canned
  • 400 kidney beans drained and rinsed canned
  • small handful cilantro leaves 

Equipment

  • bowl
  • frying pan

Directions

  1. Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
  2. Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly.
  3. Roll mixture into 20 walnut-sized meatballs.
  4. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
  5. Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.

Nutrition Facts

Calories708kcal
Protein18.76%
Fat34.51%
Carbs46.73%

Properties

Glycemic Index
48.62
Glycemic Load
31.71
Inflammation Score
-7
Nutrition Score
29.121739219064%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.88mg
Kaempferol
0.35mg
Myricetin
0.34mg
Quercetin
14.96mg

Nutrients percent of daily need

Calories:708.39kcal
35.42%
Fat:27.18g
41.81%
Saturated Fat:8.77g
54.83%
Carbohydrates:82.82g
27.61%
Net Carbohydrates:71.59g
26.03%
Sugar:7.16g
7.96%
Cholesterol:71mg
23.67%
Sodium:297.96mg
12.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.24g
66.47%
Manganese:1.4mg
69.91%
Fiber:11.23g
44.92%
Folate:175.17µg
43.79%
Iron:7.64mg
42.45%
Phosphorus:423.98mg
42.4%
Zinc:6.34mg
42.26%
Selenium:27.72µg
39.6%
Vitamin B3:7.73mg
38.67%
Vitamin B6:0.74mg
36.94%
Vitamin B12:2.18µg
36.4%
Copper:0.65mg
32.45%
Potassium:1116.95mg
31.91%
Vitamin B1:0.45mg
30.33%
Magnesium:105.71mg
26.43%
Vitamin K:22.81µg
21.73%
Vitamin B2:0.35mg
20.37%
Vitamin E:2.56mg
17.07%
Vitamin C:13.48mg
16.34%
Vitamin B5:1.63mg
16.28%
Calcium:130.88mg
13.09%
Vitamin A:289.58IU
5.79%