Home > Microwave Cookery > Beef > Mexican Meatballs
Mexican Meatballs
Ingredients
50 g (2 oz) bread, crusts removed
500 g (1 lb) minced beef
1 small onion, chopped finely
1 clove garlic, crushed
1 tablespoon chopped parsley
½ teaspoon chilli powder, or to taste
½ teaspoon ground cumin
For The Sauce:
1 tablespoon oil
1 small onion, chopped finely
1 green pepper, cored, seeded and chopped
1 tablespoon plain flour
300 ml (½ pint) tomato juice
1 tablespoon tomato purée
1 beef stock cube, blended with 4 tablespoons boiling water
1 teaspoon chilli sauce
1 teaspoon chopped oregano
432 g (15¼ oz) can red kidney beans, drained
Salt and pepper to taste
Details
Serves: 4
Method
Soak the bread in water to cover for 5 minutes, then squeeze dry and mash. Add the remaining ingredients, with salt and pepper, and mix well.
Divide the mixture into 16 balls. Arrange in a single layer in a shallow dish and cook on HIGH for 5 minutes.
To make the sauce, put the oil and onion in a large shallow dish, cover and cook on HIGH for 2 minutes. Add the green pepper and cook for 1 minute.
Stir in the flour, then blend in the tomato juice and tomato purée. Add the remaining ingredients, with salt and pepper. Cover and cook on HIGH for 3 minutes.
Add the meatballs and their juices to the sauce and cook on HIGH for 3 minutes.
Serve with boiled rice and green salad.
Preparation time: 20 minutes
Power setting: HIGH
Cooking time: 14 minutes
Related food category:
