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Mexicana Meatballs
Serves: 4
Cooking Time: 45 minutes
Ingredients:
150 g Bega Natural Bar-B-Cubes Cheese
1 tablespoon flour
2 tablespoons oil
Meat Balls
600g minced steak
1 x 60g egg
1/3 cup dry breadcrumbs
1 clove garlic, crushed
1 teaspoon ground cumin
Sauce
1 onion, chopped
1 clove garlic, crushed
Salt and pepper
440g can red kidney beans, drained
400g can peeled tomatoes
1 green pepper, cut into strips ½ teaspoon chilli powder
½ teaspoon cumin
1 cup water
1 tablespoon tomato paste
Tossed salad leaves, to serve
Method:
- For meat balls: combine ingredients thoroughly. Shape into 6 meatballs. Press cheese cubes into each centre and wrap around the meat mixture and roll in flour.
- Heat oil in large frying pan, brown meatballs on all sides over moderate heat. Remove, set aside.
- For sauce: cook onion and garlic in pan juices 4-5 minutes. Stir in next ingredients until sauce boils. Season well with salt and pepper.
- Return meatballs, cover and simmer 25-30 minutes. Check seasonings.
- Serve with cooked wild rice blend or any other rice variety, tossed in extra cheese if preferred. Accompany with tossed salad.
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