Quick & Easy

Mexican meatballs with guacamole

Mexican meatballs in a spicy tomato sauce and topped with guacamole makes a delicious dinner served with wraps and salad.
Mexican meatballs with guacamole


Mexican meatballs


1.Heat half the oil in a large, non-stick frying pan; add the onion, garlic and spices; cook, stirring, until onion is soft.
2.Combine the onion mixture with the mince in a large bowl. Roll tablespoons of mince mixture into balls.
3.Heat the remaining oil in the same pan and cook the meatballs, in batches, until browned all over; remove from the pan.
4.Add the undrained crushed tomatoes and undrained mexibeans to the pan; bring to the boil. Reduce the heat and simmer, uncovered, for about 5 minutes or until the mixture has reduced by a quarter. Return the meatballs to the pan; simmer, uncovered, until the meatballs are cooked through.
5.For the guacamole, mash the avocado flesh with a fork in a medium bowl until it is almost smooth. Add the tomato, onion, juice and salt and pepper to taste; mix well.
6.Serve the meatballs topped with the avocado mixture and sour cream.

The meatballs and sauce can be made a day ahead. The guacamole is best made close to serving.


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