• 50 mins cooking
  • Serves 4
  • Print
These tasty Mexican/Spanish meatballs in a rich, flavourful tomato and bean sauce are a classic tapas dish. Serve with sour cream and tortilllas.
Looking for more meatball recipes or more Mexican dishes?


  • 2 tablespoons vegetable oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • 750 grams minced beef
  • 800 grams canned crushed tomatoes
  • 410 grams canned mexican-style beans, drained
  • ¹⁄³ cup (80g) sour cream
  • ¹⁄³ cup loosely packed fresh coriander leaves


  • 1
    Heat half the oil in large frying pan; cook onion, garlic and spices, stirring, until onion softens.
  • 2
    Combine beef with onion mixture in medium bowl; season. Using hands, roll level tablespoons of mixture into balls.
  • 3
    Heat remaining oil in same pan; cook meatballs, in batches, until browned all over. Remove from pan.
  • 4
    Add tomato and beans to same pan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture thickens slightly. Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked through. Season to taste.
  • 5
    Serve meatballs with sour cream, coriander and, if you like, guacamole.


Meatballs and sauce can be made a day ahead and refrigerated, covered separately. Serve with flour tortillas to scoop up the sauce.

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