November 11, 2017
Comfort Food, Dinner, Main Dish,
Chili, Beans, Pork, Vegetables, Peppers, Quick Meals, Potluck, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs, Kidney Beans more
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"From Recipe + May '17."
Heat the oil in a large heavy based saucepan over moderately high heat and add the onion and garlic and cook and stir for 2 minutes or until soft and then add the taco seasoning and cook and stir for 30 seconds or until fragrant and then cool slightly.
Line an oven tray with baking paper.
Combine mince, breadcrumbs, egg, chopped coriander and cooled onion mixture in a bowl and then shape the mixture into 12 meatballs and place on prepared tray and chill for 10 minutes.
Heat extra oil in the same pan over moderate heat cook and turn meatballs in batches for 4 minutes or until browned and then transfer to a heatproof plate.
Add the capsicum and extra onion to pan and cook and stir for 2 minutes or until soft and then add the tomato paste, boiling water, crumbled stock cubes, tomato puree, kidney beans and corn and bring to the boil and then reduce heat and add meatballs and simmer, uncovered for 10 minutes or until meatballs are cooked.
Sprinkle with extra coriander and serve with yoghurt, rice and lime wedges (if using)
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