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Mini Mexican Meatballs

Spicy well-flavoured mini meatballs make great everyday family food – even when in a hurry – and which will be enjoyed by all!

1 medium onion, finely chopped
1 clove garlic, chopped
1 cup (250 ml) cooked brown or white rice
500 g lean minced beef
1 large egg
1 Tbsp (15 ml) chopped parsley
½ tsp (2.5 ml) ground coriander
¼ tsp (1 ml) Tabasco sauce, chilli powder or cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
1 tsp (5 ml) brown gravy powder (Bisto)

Sauce
1 onion, thinly sliced
1 clove garlic, chopped
2 tsp (10 ml) brown sugar
1 small red pepper, seeded and thinly sliced
1 small green pepper, seeded and thinly sliced
1 small green chilli (optional but typical for Mexican food)
1 tsp (5 ml) paprika
1 tsp (5 ml) beef stock powder
1 cup (250 ml) water
1 tsp (5 ml) white vinegar
2 tsp (10 ml) cornflour

To serve
± 2 cups (500 ml) cooked brown or white rice

  1. Place the onion and garlic for the meatballs into a suitable dish, cover with cling wrap and microwave on HIGH for 2 minutes. Add all the remaining ingredients, mix well and roll into neat walnut size balls.
  2. Place the meatballs slightly apart into a large round pie dish (± 28 cm), cover with cling wrap, leave a small air vent and microwave on HIGH for 5 minutes or until the meatballs become firm and change colour. Remove from the oven.
  3. Combine the onion, garlic, sugar, red and green pepper in a suitable bowl. Using a knife and fork and without touching the chilli, halve the chilli, remove seeds and chop finely. Add to the bowl, mix and cover with cling wrap. Microwave on HIGH for 3 minutes.
  4. Add the paprika, stock powder, water, vinegar and cornflour, stir and microwave on HIGH for 2 minutes. Stir well and microwave 2 minutes more.
  5. Pour the sauce over the meatballs, stir to allow sauce to coat the meatballs.
  6. Cover with cling wrap, leaving an air vent and microwave on MEDIUM for 5 minutes or until heated through and bubbly.
  7. Serve on a bed of hot cooked rice.

6 to 8 servings.

Recipe by Carolié de Koster from Art Of Cooking page 885.