Smoky Mexican Meatball Stew Recipe
Introduction
This Smoky Mexican Meatball Stew is a hearty and flavorful dish perfect for cozy dinners. Packed with tender meatballs, smoky chipotle, and fragrant spices, it pairs wonderfully with fluffy basmati rice. It’s an easy meal that brings warmth and a touch of spice to your table.
Ingredients
- 1½ tbsp olive oil
- 1 large onion, finely chopped
- 400g beef mince
- 50g fresh white breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1½ tbsp chipotle paste
- 200g basmati rice
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- Small handful coriander, to serve
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 8–10 minutes until soft and translucent, then remove the onion from the pan and set aside.
- Step 2: In a mixing bowl, combine the beef mince, fresh breadcrumbs, ground cumin, ground coriander, chipotle paste, and a generous pinch of salt and pepper. Mix thoroughly until well combined. Shape the mixture into 20 walnut-sized meatballs.
- Step 3: Add the remaining ½ tablespoon olive oil to the frying pan. Fry the meatballs for about 8 minutes, turning occasionally, until browned all over.
- Step 4: While the meatballs cook, prepare the basmati rice according to the package instructions.
- Step 5: Return the cooked onion to the pan with the meatballs. Add the chopped tomatoes and one can of water to the pan. Bring to a simmer and cook for 5 minutes.
- Step 6: Stir in the drained kidney beans and continue to simmer for another 10 minutes, or until the sauce has thickened and the meatballs are cooked through. Adjust seasoning if needed.
- Step 7: Serve the smoky meatball stew hot, sprinkled with fresh coriander, alongside the cooked basmati rice.
Tips & Variations
- For extra smoky flavor, try adding a few drops of smoked paprika to the meatball mixture.
- You can substitute beef mince with turkey or chicken mince for a lighter version.
- If you prefer a spicier stew, increase the chipotle paste or add chopped fresh chili to the sauce.
- Leftover stew can be thickened by simmering longer or stirred with a little tomato paste for richer taste.
Storage
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat until warmed through, adding a splash of water if needed to loosen the sauce. The meatballs and rice can also be frozen separately for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this stew in advance?
Yes, this stew tastes even better the next day as the flavors develop. Prepare it beforehand, then reheat gently on the stove or in the microwave before serving.
What can I serve instead of basmati rice?
If you prefer, this stew goes well with other grains like quinoa, couscous, or even crusty bread to soak up the sauce.
Print
Smoky Mexican Meatball Stew Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Smoky Mexican Meatball Stew features tender beef meatballs simmered in a rich, spiced tomato and chipotle sauce, paired perfectly with fluffy basmati rice. The dish is infused with warming spices like cumin and coriander and finished with fresh coriander for an authentic Mexican-inspired flavor. It’s a comforting, hearty meal ideal for a satisfying weeknight dinner.
Ingredients
Meatballs
- 1½ tbsp olive oil
- 1 large onion, finely chopped
- 400g beef mince
- 50g fresh white breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1½ tbsp chipotle paste
Stew
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- small handful coriander, to serve
Side
- 200g basmati rice
Instructions
- Prepare the Onion: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 8-10 minutes until soft and translucent. Remove the onion from the pan and set aside.
- Make the Meatball Mixture: In a mixing bowl, combine the beef mince, fresh white breadcrumbs, ground cumin, ground coriander, chipotle paste, and a generous seasoning of salt and pepper. Mix thoroughly to combine all ingredients evenly.
- Form and Cook Meatballs: Shape the mixture into 20 walnut-sized meatballs. Add the remaining ½ tablespoon of olive oil to the frying pan. Fry the meatballs for about 8 minutes, turning regularly to brown them evenly on all sides.
- Cook the Rice: While the meatballs are cooking, prepare the basmati rice according to the package instructions until tender and fluffy.
- Build the Stew: Return the cooked onion to the frying pan with the browned meatballs. Add the canned chopped tomatoes along with a can full of water (400 ml) to the pan. Bring to a gentle simmer and cook for 5 minutes to blend the flavors.
- Add Beans and Simmer: Stir in the drained and rinsed kidney beans. Continue to simmer the stew for another 10 minutes until the sauce has thickened and the meatballs are cooked through thoroughly.
- Final Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Scatter freshly chopped coriander over the stew and serve it hot alongside the cooked basmati rice for a complete meal.
Notes
- You can substitute beef mince with turkey or chicken mince for a leaner option.
- Adjust the amount of chipotle paste based on your preferred spice level.
- Using fresh coriander as a garnish enhances the flavor and freshness of the dish.
- To save time, cook rice in advance or use quick-cook rice varieties.
- This stew can be refrigerated and is great for leftovers reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican meatball stew, smoky meatballs, chipotle meatballs, hearty stew, beef meatballs recipe, Mexican dinner, spicy meatball stew, one-pan meal
